LIBRARY OF CONGRESS. 



U. 

UNITED STATES OF AMERICA. 



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DAIRY CALENDAR 



FOR 



1895. 



A REFERENCE-BOOK FOR DAIRYMEN, 
£ UTTER AND CHEESE MAKERS. 



ASSISTANT PROFESSOR OF AGRICtTLTtTRAL CHEMISTRY- 
UNIVERSITY OF WISCONSIN.!, 

FIRST EVI^ION. 

FIRST THOUSAND. 



NEW YORK : 

JOHN WILEY & SONS, 

53 East Tenth Street, 

1895. 



1/i? 



/ 



ip 



Copyright, 1894, 

BY 

F. W. WOLL. 



ROBERT DRUMMOND, ELECTROTYPER AND PRINTER, NEW YORK. 




PREFACE. 



In order to thoroughly master their business, dairy 
farmers, as well as butter and cheese makers, must pos- 
sess a good deal of special knowledge as regards the prop- 
erties and constitution of milk and dairy products, the feed- 
ing of dairy cows, the composition of feeding-stuffs, etc., 
besides the mere technical part of their profession. I have 
in this little volume endeavored to gather in a condensed 
form the main facts furnishing information on these points, 
and, to increase the usefulness of the book, have sought the 
co-operation of well-known specialists who have discussed 
subjects in their particular line of study in a comprehensive, 
but concise manner. The secretaries of the various dairy- 
breed associations were invited to prepare short articles on 
the origin, characteristics, and peculiar merits of their re- 
spective breeds, and a majority of them availed themselves 
of the opportunity to introduce their favorites to the 
readers of the Calendar; others found it impossible to re- 
spond to the invitation in the time set. My colleagues, 
Messrs. Russell, Richter, Decker, and Clark, have discussed 
topics in their special lines, and Mr. H. B. Gurler, the well- 
known Illinois dairyman and author of " American Dairy- 
ing," has explained Modern Butter-making. 

The value of the book has been greatly increased by tlie 
articles furnished by these gentlemen, and I desire to 
tender them my thanks for their kind assistance. My 
thanks are also due to the many who have furnished me 
with information embodied in the Directory part of the 
Calendar. I do not claim completeness for the Directory; 

iii 



IV PREFACE. 

it is only a first effort in the way of binding together to 
some extent various State institutions and organizations 
working for the same ends. 

The tables given have been carefully selected and veri- 
fied where it was practicable to do so; due credit has been 
given where the authors were known, or where the tables 
were taken from other works of reference. The discus- 
sions and explanations entered upon are intended to be 
suggestive, rather than exhaustive. No dairvman, butter- 
or cheese-maker will be likely to master the *^e- retical part 
of the subject by even a close study of the inforn. .^on 
given in this book, but having studied his profco^ -.n at a 
dairy school or an agricultural college, he will be ■ i- 

tion to derive great benefit from consulting the data pre- 
sented, and to draw from them many lessons of value to 
him in his daily work. In the competition and the con- 
stant struggle for improvement of our times, dairying and 
the manufacture of dairy products can no longer be ex- 
pected to yield fair profits for the labor spent, unless the 
worker brings to his work a well-trained mind and a clear 
understanding of the principles underlying his profession. 
Only where this is the case will this small volume be of the 
greatest assistance. 

I shall be very glad to be informed of any mistakes which 
may have crept in, and to receive any suggestions aiming 
toward the improvement of the Calendar. 

F. W. WOLL. 

Wisconsin Experiment Station, 
Madison, Wis., Dec. 1894. 



ERRATA. 

Owing to ihe fact that the author did not proof- read the last 
fifty pages of the Calendar, a miinber of typographical and 
other errors are found in this part ; the most important ones 
are given below : 

Page 288, line 18 froni below, niillimeters, read milliliters. 

308, line 5 from above, G. E. Morroiv, read E. Daven- 
port. 

312, after line 3 from below, add South Dakota, A, H. 

Wheaton, Brookings, Pres. 

313, lines 1-6 from below go on page 314, after line 2i 

from above. 

315, line ri from below, read Mr. H. B. Curler. 

316, line II from above, read Prof. H. /. Detmers. 
318, line 7 from above, read Prof. T. L. Haecker. 

320, lines 7-12 from above, go on p. 319, after line 13 

from above. 

321, line I from above, xa^A Klein hof-Iapiati ; Memmjn- 

gen. 
321-23. All the institutes given are in the Province of 
Ontario, Canada. Institutes in various part!? of 
the United States left out by mistake. See 
Agricultural Calendar for 1895, by the author. 

322, line I from above, read Dufferin. 
322, line 19 from above, read Blenheim. 

325, line 17 from below, add weekly, after Chicago, Jll. 
327, line 5 from above, read Fleischmann. 

"10 from above, read Eugling. 

"13 from above, read du. 



CONTENTS. 



, ' ^' iiJ PAGE 

Cale^rifir for 1895.: 1 

Eclip^^, ;J,SP^ Morning and Evening Stars; Fixed and Movable 

Feasts and Festivals 2 

Inter^- "rabies 3 

Tables of Wages by the Week and the Day 4 

Domesiic and Foreign Postage 5 

Gestation Calendar 7 

Diary for 1895; Blank Pages for Memoranda, Addresses, Bills Re- 
ceivable, Cash Account for Every Month, etc 9 

I. MILK. 

Yield of Milk and Fat from Cows 169 

Guernsey Cattle 170 

Holstein-Friesian Cattle 173 

Brown-Swiss Cattle 176 

Red Polled Cattle 177 

Dutch Belted Cattle 182 

English Standards for Annual Yield of Milk of the Various Breeds. . . 184 

Average Percentage Composition of Milk from Different Breeds 185 

Results of English Milking Trials 185 

Average Yields and Composition of Milk of Different Breeds 186 

World's Columbian Exposition, 1893 : Results of Breed Tests 186 

Results of Breed Tests conducted by American AgriculturalExperi- 

ment Stations 187 

Average Yields of Milk and Fat by Premium Cows at State Fairs, 

1894 188 

Highest Record for Yield of Fat from any Single Cow during 

Twenty-four Hours 188 

Methods of judging the Value of Dairy Cows 189 

Percentage Composition of Various Kinds of Milk 190 

Composition of Morning and Evening Milk 190 

Composition of Different Parts of the Same Milkings 190 

Analyses of American Milk and Dairy Products 191 

Composition of Cows' Milk 191 

Calculation of Components of Cows' Milk 191 

Table showing Relation of Fat to Casein and other Solids, 192 

V 



VI COKTENTS. 

PAGE 

Fertilizing Ingredients in Dairy Products 192 

Composition of Colostrum : 193 

Composition of Ash of Cows' Milk and Colostrum. 193 

Milk-testing 193 

Table for converting Quevenne Lactometer Degrees to Board of 

Health Lactometer Degrees 196 

Correction Table for Specific Gravity of Milk 197 

Calculation of Total Solids of Milk 199 

Table showing Per Cent of Solids not Fat 200 

Milk Standards 203 

Adulteration of Milk 203 

Tainted Milk 205 

II. CREAM, 

Percentage Composition of Cream 206 

Percentage Composition of Dairy Products 206 

Yield of Cream from Milk 207 

List of Hand and Power Cream-separators 208 

Formula for finding the Fat Content of Cream 209 

m. BUTTER. 

Butter-making 210 

Mann's Test for ascertaining the Acidity of Cream 212 

Farrington's Alkaline Tablets 213 

Percentage Composition of Butter 214 

Average Chemical Composition of Sweet-cream and Sour-cream 

Butter ... 214 

Percentage Composition of European Samples of Butter 214 

Yield of Butter from Milk of Different Richness 215 

Formula for finding Yield of Butter 215 

Pounds of Milk required to make One Pound of Butter 216 

Number of Pounds of Milk required for making One Pound of 

Butter 217 

Distribution of Milk Ingredients in Butter-making 217 

Loss of Butter caused by Inefficient Skimming 217 

Score for judging Butter 218 

English Scale of Points for judging Butter 219 

IV. CHEESE. 

How American Cheese is made 220 

Distribution of Ingredients in Cheese-making 222 

Varieties and Analyses of Cheese 223 

Percentage Composition of Cheese 223 

Formula for finding Yield of Cheddar Cheese 224 

Yield of Different Kinds of Cheese from One Hundred Pounds of 

Milk 224 

Synopsis of Manufacture of Principal Varieties of Cheese 225 



CONTENTS. Vn 

PAGE 

Determination of Humidity in Cheese-curing Rooms 226 

Table sliowing the Relative Humidity in the Air of Curing-rooms 22? 

Score for judging Cheese 229 

English Scale of Points for judging Cheese 229 

Whey to be allowed at Cheese Factories for Quantities of Milk from 

30 to 360 Pounds 230 

Score in judging Proficiency of Butter and Cheese Makers. 231 

Payment of Milk at Creameries and Cheese Factories 231 

Method of Payment for Milk at Cheese and Butter Factories 232 

Price of Milk per Hundred Pounds 234 

Directions for making Dividends in Creameries and Cheese-factories. 236 

On the Preservation of Milk and Cream by Heat 238 

Pasteurization of Skim-milk 240 

Ordinary Diseases of Dairy Cows 240 

Suggestions to Patrons of Cheese Factories and Creameries 244 

By-laws and Rules for Co-operative Creamery Associations 247 

By-laws and Rules for Co-operative Cheese Factories 250 

Rules for Patrons and Instructions to Cream or Milk Gatherers 252 

Massachusetts Law for the Eradication of Tuberculosis in Cattle 254 

Massachusetts State Board of Health , 255 

Rules for Disinfection of Stables 256 

V. FEEDING STUFFS. 

Composition of Feeding Stuffs , 258 

Average Composition of American Feeding Stuffs 260 

Average Digestion Coefficients of American Feeding Stuffs 263 

Feeding Standards 266 

Rations for Dairy Cows 267 

Calculation of Components of Feed Rations 267 

Rations for Dairy Cows 269 

Valuation of Feeding Stuffs 271 

Manurial Value of Farm Products 271 

Amount, Composition, and Value of Manure produced by Different 

Kinds of Farm Animals 272 

Percentage Composition of Commercial Fertilizing Materials 273 

Trade Values of Fertilizing Ingredients in Raw Materials and Chem- 
icals, 1894 276 

Cylindrical Silos 277 

Area of Feeding Surface and Inside Diameter of Cylindrical Silo 277 

Percentages of Nutrients, Water, and Refuse in Food Materials 278 

Amounts of Nutrients furnished for Twenty-five Cents in Food Ma- 
terials 280 

Steam-boiler and Engine Management 282 

VI. GENERAL TABLES. 

Weights and Measures 286 

Conversion of U. S. Weights and Measures to Metric, and vice versa 288 



Vlll CONTENTS. 

PAGE 

Table for converting Quarts of Milk into Pounds 289 

Table for converting Pounds of Milk into Quarts 289 

Kilograms converted into Pounds Avoirdupois 290 

Pounds converted into Kilogi'ams . 290 

Inches reduced to Decimals of a Foot 290 

Ounces reduced to Decimals of a Pound 290 

Legal Weights of Grain, Seeds, etc 291 

Comparisons of Fahrenheit, Centigrade (Celsius), and R6aumur 

Thermometer Scales 292 

Specific Gravity of Various Substances 295 

Values of Foreign Coins 297 

Fluctuating Currencies , 298 

Proportions of the Various Parts of Cattle, Sheep, and Swine 299 

VII. STATISTICS. 

Cheese, Butter, and Condensed-milk Factory Product in the United 

States 302 

Cheese, Butter, and Condensed-milk Factories, according to States.. 302 
Dairy Products produced on Farms, according to the Eleventh 

Census 303 

Estimated Number and Value of Milch-cows on Farms 304 

Number and Value of Farm Animals in the United States 305 

Domestic Exports of Butter and Cheese 305 

Average Annual Consumption of Dairy Products per Capita 305 

VIII. DIRECTORY. 

Directory of Official Agricultural Institutions 306 

Facts about the Agricultural Experiment Stations in the United 

States 311 

Secretaries of State Dairymen's Associations 312 . 

State Dairy and Food Commissioners and Milk Inspectors 313 

State Veterinai'ians and Live-stock Commissioners 314 

Announcements of Courses in Dairying at American State Dairying 

Schools 314 

Farmers' Institutes, 1895. 321 

Secretaries of Cattle-breeders' Associations , 323 

Secretaries of Swine-breeders' Associations 324 

Dairj^ Papers 325 

More Important Works on Dairying 326 



CALENDAR FOR 1895. 




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7 


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9 


10 


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12 


7 


8 


9 


10 


II 


12 


13 




13 


14 


15 


16 


17 


18 


19 




14 


15 


16 


17 


18 


19 


20 




20 


21 


22 


23 


24 


25 


26 




21 


22 


23 


24 


25 


26 


27 




27 


28 


29 


30 


31 








28 


29 


30 


31 








Feb 






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Aug. . . . 


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12 


13 


14 


15 


16 




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12 


13 


14 


15 


lb 


17 




17 


18 


19 


20 


21 


22 


23 




18 


19 


20 


21 


22 


23 


24 




24 


25 


26 


27 


28 








25 


26 


27 


28 


29 


30 


31 


March . . 






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15 


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1920 


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27 


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24 


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20 


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12 


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6 


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14 


15 


16 


17 


18 


19 


20 




13 


14 


15 


16 


17 


18 


19 




21 


22 


23 


24 


25 


26 


27 




20 


21 


22 


23 


24 


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May .... 








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6 


7 


8 


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6 


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13 


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16 17 


18 




10 


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12 


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19 20 


21 22 


2324 


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17 


18 


19 


20 


21 


22 


23 




26 


27 


28 


29 


30 


31 






24 


25 


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* * 



3 ECLIPSES, 1895. 

ECLIPSES, 1895. 

Five Eclipses occur this year, two of the Moon and three 
of the Sun, as follows : 

I. A Total Eclipse of the Moon, March lo, visible in North 
and South America, Europe and Western Asia. 

II. A Partial Eclipse of the Sun, March 26, invisible in 
the United States ; visible in Western Europe, England and 
Western Spain, Portugal and France ; also in the north- 
eastern provinces of British America. 

III. A Partial Eclipse of the Sun, Aug. 20, invisible in 
America ; visible in Northwestern Asia and Europe east of 
St. Petersburg. 

IV. A Total Eclipse of the Moon, Sept. 3 and 4, visible 
in North and South America, Western Europe and Africa. 

V. A Partial Eclipse of the Sun, Sept. 18, visible in North- 
ern Australia, New Zealand and the Pacific Ocean. 

MORNING AND EVENING STARS. 

Venus, morn., after September 19 ; ev., until September 18. 
Mars, morn., after October 11 ; ev., until October 11. 
Jupiter, morn., from July 10 to October 12 ; ev., until July 

10 and after October 12. 
Saturn, morn., until February 5 and after November 2; 

ev., from February 5 to November 2. 

FIXED AND MOVABLE FEASTS OR FESTIVALS. 



Septuagesima Sun. . .Feb. 10 
Sexagesima " . . . " 17 

Quinquagesima Sun. . " 24 

Shrove Tuesday " 26 

Ash Wednesday " 27 

Quadragesima Sun. . .Mar. 3 
St. Patrick's Day. ..." 17 
Mid-Lent Sunday. ..." 24 

Palm Sunday Apr. 7 

Good Friday " 12 



Easter Sunday Apr. 14 

Low Sunday " 21 

Rogation Sunday. . . .May 19 

Ascension Day " 23 

Whit-Sunday (Pent.). .June 2 

Trinity " " 9 

Corpus Christi " 13 

Michaelmas Sept. 29 

Advent Sunday Dec. i 

Christmas Day " 25 



INTEREST TABLES. 



INTEREST TABLES. 



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32 


36 


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$3 


$4 


$5 


$6 


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$8 



$9 


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$100 
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4 DAY. 





























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15 


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30 


35 


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45 


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$2 


$3 


$4 


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$6 



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18 


24 


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48 


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$4 


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3 


4 


5 


46 


4.62 


I MO. . 





1 


2 


2 


3 


3 


4 


4 


5 


6 


58 


5.83 


2 " 


1 


2 


3 


5 


6 


7 


8 


9 


10 


12 


1. 17 


11.67 


3 '' 


2 


3 


5 


7 


9 


10 


12 


14 


16 


18 


1-75 


17-50 


6 " 


4 


7 


II 


M 


18 


21 


25 


28 


32 


35 


3-50 


35.00 


I YR. .. 


7 


14 


21 


28 


35 


42 


49 


5f 


63 


70 


7.00 


70.00 



4 TABLES OF WAGES BY THE WEEK AKD THE DAY. 



TABLE OF WAGES BY THE WEEK. 

(Computed on a basis of ten hours' labor per day.) 





I 


2 


5 


8 


9 


I 


2 


3 


4 5 


6 




Hr. 


Hrs. 


Hrs. 


Hrs. 


Hrs. 


Day. 

•5° 


Days. 


Days. 


Days. Days. 


Days. 


$3 


.o^; 


.10 


■ 25 


.40 


•45 


1. 00 


1-50 


2.00 2.50 


3.00 


4 


.o6f 


• n^ 


.33* 


•533 


.60 


.661 


1-333 


2.00 


2-66§j 3.334 


4.00 


S 


.o8i 


.162 


.4^'i 


• 66§ 


•75 


•83i 


i.66§ 


2.50 


3-333 4-i6§ 


5.00 


6 


.lO 


.20 


• 50 


.80 


.90 


1. 00 


2.00 


3.00 


4.00 5.00 


6.00 


7 


.11^ 


■ 23^ 


.S8* 


•93s 


1^05 


i^i6§ 


2-333 


3-5° 


4-661 5-834 


7.00 


8 


•M^ 


.26I 


.661 


i.o6§ 


1.20 


I -331 


2.66§ 


4.00 


5-334 6.662 


8.00 


q 


• IS 


•30 


•75 


1 .20 


1-35 


1.50 


3.00 


4-50 


6.00 7.50 


9.00 


lO 


.16^ 


.33^ 


.83A 


I -333 


1.50 


i.66§ 


3-333 


c;.oo 


6 66| 8.33^ 
7-33t 9-i6§ 


10.00 


ii 


.18* 


• 36S 


•9i§ 


I ■465 


i^6s 


I •834 


3 -661 


5-5° 


11.00 


l2 


.20 


.40 


1. 00 


1.60 


1.80 


2.00 


4.00 


6.00 


8.00 1 10.00 


12.00 


13 


.2lf 


•43^ 


i.o8i 


I •733 


1-95 


2.lb§ 


4-333 


6.50 


8.662 10.83^ 


13.00 


14 


•23* 


■46§ 


i.i6§ 


i.86§ 


2.10 


2^333 


4.665 


7.00 


9-334 i'-66§ 


14.00 


IS 


.2t? 


•50 


1.25 


2.00 


2.25 


2.50 


5 00 


7-50 


10.00 12.50 


15.00 


i6 


.262 


.S3^ 


1-33^ 


2.I33 


2.40 


2.66§ 


5-333 


8.00 


ID. 662 13.33I 


16.00 


17 


.28^ 


■56-i 


i.4i§ 


2.265 


2^55 


2 .834 


5-662 


8.50 


II .33J 14.165 


17.00 


iH 


• 1° 


.60 


1.50 


2.40 


2.70 


3.00 


6.00 


9.00 


12.00 15.00 


18.00 


iq 


•3^^ 


.6:t^ 


I.S8* 


2-535 


2.85 


3-161 


6.334 


9-50 


12. 66§ 15.834 


19.00 


20 


•33n 


•66§ 


1.662 


2.66§ 


3.00 


3-33i 


6.66§ 


lO.OO 


13. 33§ 16.662 


20.00 


24 


.40 


.80 


2.00 


3.20 


3.00 


4.00 


8.00 


12.00 


16.00 20.00 

1 


24.00 



TABLE OF WAGES BY THE DAY. 

(Computed on a basis of ten hours' labor per day.) 





25c- 


37*c. 


50c. 


62^0. 


75c. 


87ic. 
•04I 


$r.oo 


$1.12* 


$1.25 


i hour.. 


.oii 


• oil 


.02^ 


•03^ 


.03f 


-05 


• 051- 


.o6i- 


1 " 


.024^ 


-03f 


-05 


.06 J 


.07i 


.o8f 


.•10 


.11} 


.12* 


2 " 


•05 


■07^ 


.10 


-12* 


•15 


• 17* 


.20 


.22* 


•25 


5 " 


.12^ 


.i8| 


-25 


•3ii 


•37i 


-43l 


-50 


.56i 


.62* 


8 '' 


.20 


-30 


.40 


■50 


.60 


.70 


.80 


.90 


$1.00 


9 " 


.22f 


-33f 


•45 


.5(4 


• 67* 


-78f 


* -9° 


1. 01^ 


T.12* 


I day... 


•25 


.37i 


* -5° 


.62i 


^ -75 


. -^7* 


$1.00 


1.12* 


1.25 


2 days.. 


•50 


* -75 


$1.00 


fl.25 


$1.50 


|i-75 


2 00 


2.25 


2.50 


3 " 


-75 


$1 . 12^ 


1.50 


I.87I 


2.25 


2. 62 J 


3.00 


3-37* 


3-75 


4 " 


$1.00 


1.50 


2.00 


2.50 


3 00 


3-50 


4.00 


4 50 


5.00 


5 " 


1.25 


1.87* 


2.50 


3.12* 


3-75 


4-37* 


5.00 


5.62* 


6.25 


6 " 


1.50 


2.25 


3.00 


3-75 


4-50 


5-25 


6.00 


6.75 


7.50 





$1.37* 


$1.50 


$1.62*^ $1.75 


$i^87* 


$2.00 



.10 


$2.12* 


I2.25 


$2.37* 


* hour.. 


.o6| 


•07* 


.08^ 


.o8| 


.091 


.104 


.11} 


• III 


I " 


-T3f 


-15 


.i6i 


.17* 


.i8f 


.20 


.2li 


.22* 


.23f 


2 " 


-^/* 


-30 


• 32* 


•35 


.37* 


.40 


•42* 


* •'•5 


-47* 


5 " 


.68f 


-75 


. -^^^ 


• 87* 


. -"^^^ 


$I.OO 


$1.06 J- 


$1.12* 


$i.i8| 


8 " 


$1.10 


$1.20 


fi.30 $1.40 


$1.50 


1.60 


1.70 


1.80 


1.90 


9 " 


1.23I 


1-35 


1.461 1.57* 


1.68I 


1.80 


1.9x1- 


2.02* 


2.13I 


I day... 


1-37* 


1-50 


1.62* 1.7s 


1.87* 


2.00 


2.12^ 


2.25 


2.37* 


2 days.. 


2-75 


3.00 


3-25 3-50 


3-75 


4.00 


4-25 


4-50 


4-75 


3 " 


4.12* 


4-50 


4.87* 


5-25 


5.62I 


6.00 


6.37* 


6-75 


7.12* 


4 " 


5-50 


6.00 


6.50 


7.00 


7-50 


8.00 


8.50 


9.00 


9-50 


5 " 


6.87* 


7-50 


8. 12* 


8.75 


9-37* 


10.00 


TO. 62* 


11.25 


11.87* 


6 ." 


8.25 


9.00 


9^75 


10.50 


11.25 


12.00 


12.75 


13-50 


14.25 



DOMESTIC POSTAGE. 



DOMESTIC POSTAGE. 



First Class. — Letters and all written matter, whether 
sealed or unsealed, and all other matter sealed, nailed, sewed, 
tied, or fastened in any manner, so that it cannot be easily 
examined, two cents per ounce or fraction thereof. A " Spe- 
cial Delivery " ten-cent stamp when attached to a letter, in 
addition to the lawful postage, shall entitle the letter to im- 
mediate delivery at or within one mile of any post-office. 
Postal cards, one cent each; with paid reply, two cents each. 

Second Class. — All regular newspapers, magazines and 
other periodicals issued at intervals not exceeding three 
months; the postage is one cent for each four ounces, payable 
by postage stamps. 

Third Class. — Embraces printed books, pamphlets, cir- 
culars, engravings, lithographs, proof-sheets and manu- 
script accompanying the same, and all matter of the same 
general character, and not having the character of personal 
correspondence. Circulars produced by hektograph or sim- 
ilar process, or by electric pen, are rated as third class. 
The limit of weight for mail matter of the third class is four 
pounds, except in the case of single books exceeding that 
weight. The rate of postage on mail matter of the third 
class is one cent for each two ounces or fraction thereof. 

Fourth Class. — 'All mailable matter not included in the 
three preceding classes, which is so prepared for mailing as 
to be easily taken from the wrapper and examined. Rate. 
one cent per ounce or fraction thereof, except seeds, roots, 
cuttings, bulbs, plants, and scions, wjiich are one cent per 
two ounces. Limit of weight, 4 lbs. Full prepayment com- 
pulsory. Liquids and other like injurious matter not admit- 
ted except under conditions which may be learned at any 
post-office. 

Registry fee, eight cents, which, with the postage, must be 
fully prepaid. The name and address of sender must be 
given on the outside of the envelope or wrapper. 

Postal Note and Money Order Fees. — Postal notes, 3c. 
each, in denominations of $4.99 and less, payable to bearer. 
Such notes are invalid upon the expiration of three months 
from the last day of the month of issue, but the holder can 
after that time get it renewed at the Department at Wash- 
ington, upon payment of a fee of three cents. For Money Or- 
ders in denominations of §100 or less, the following fees are 
charged: Orders not exceeding $5, 5c.; over $5 to $10, 8c. ; 
$10 to $15, loc; $15 to $30, 15c.; I30 to $40, 20c.; $40 to 
$50, 25c. ; $50 to $60, 30C. ; |6o to I70, 35c. ; $70 to $80, 40c. ; 
$80 to $100, 45c. 



FOREIGN POSTAGE. 



FOREIGN POSTAGE. 



To all parts of the Universal Postal Union (embracing 
nearly every civilized country): 

On Letters, five cents for each half ounce or fraction there- 
of; prepayment optional. Double rates are collected on 
delivery of unpaid or short-paid letters. 

On newspapers, books, pamphlets, photographs, sheet 
music, maps, engravings, and similar printed matter, one 
cent for each two ounces or fraction thereof. 

To Canada (including Nova Scotia, New Brunswick, 
Manitoba, and Prince Edward Island): Letters, two cents for 
each ounce or fraction thereof; Books, Circulars, and similar 
printed matter, one cent for each two ounces or fraction there- 
of; Second Class Matter, same as in the United States; 
Samples and Merchandise, one ce^it per ounce. Packages 
must not exceed 4 lbs. 6 oz. in weight; prepayment compul- 
sory. 

To Mexico: Letters, Postal Cards, and printed matter, 
same rates as in the United States. Samples, one cent per 
ounce; Merchandise other than Samples can only be sent 
by Parcel Post. 



international or foreign money-order fees. 

On Algeria, Belgium, British India, Cape Colony, Constan- 
tinople, Denmark, Dominion of Canada, Egypt, England, 
France, German Empire, Hong Kong, Ireland, Italy, Ja- 
maica, Japan, Newfoundland, New South Wales, New 
Zealand, Portugal, Sandwich Islands, Scotland, Shanghai, 
Sweden, Switzerland, Tasmania, Victoria. 

For Orders of $10, or less, loc. I Over $50, not exceeding $60, 6oc. 
Over $10, not exceeding $20, 20c. | Over f6o, not exceeding $70, 70c. 
Over $20, not exceeding $30, 30c. j Over $70, not exceeding $80, 80c. 
Over $30, not exceeding $40, 40c. | Over $80, not exceeding $90, 90c. 
Over $40, not exceeding $50, 50c. | Over $90, not exceeding $100, $1. 

Orders can also be obtained on Austria and the East Indies 
by remittance through the Postal Department of Switzer- 
land, subject to the rates of the Swiss Department to those 
countries. Also on Norway and the Netherlands, through 
the Postal Department of the German Empire, subject to 
the rates of the German Department to those countries. 



GESTATION CALENDAE. 



GESTATION CAliENDAR. (Wolff.) 

Average Gestation Period. 

Mares, 481^ weeks (340 days, extremes 307 and 412 days). 
Cows, 4o]4 " (284 '' " 240 " 311 *' ). 

Ewes, 22 " (152 " " 146 " 157 " ). 

Sows, 16 " (116 " " 112 " 120 " ). 



Date of 


Mares, 


Cows, 


Ewes, 


Sows, 


Serving. 


340 Days. 


284 Days. 


152 Days. 


116 Days. 


I Jan. 


6 Dec. 


II Oct. 


I June. 


26 April. 


6 " 


II " 


16 " 


6 " 




II " 


16 " 


21 " 


II " 


I May. 


16 " 


21 " 


26 " 


16 " 


6 " 


21 " 


26 " 


31 *' 


21 " 


II " 


26 " 


31 " 




26 " 


16 " 


31 " 




5 Nov. 




21 " 




5 Jan. 


ID " 


I July. 


26 " 


sFeb. 


10 " 


15 " 


6 " 


31 " 


10 " 


15 " 


20 " 


II " 




15 " 


20 " 


25 " 


16 " 


5 June. 


20 " 


25 " 


30 " 


21 " 


ID " 


25 " 


30 " 




26 " 


15 " 






5 Dec. 


31 " 


20 " 


2 March. 


4 Feb. 


10 " 




25 " 


7 " 


9 :: 


'5 :: 


5 Aug. 


30 " 


12 " 


14 " 


20 " 


10 " 




'7 :: 


^9 :: 


25 " 


^5 :: 


6 July. 


22 


24 " 


30 " 


20 " 


II " 


27 " 






25 " 


16 " 




I March. 


4 Jan. 


30 " 


22 " 


I April. 


6 " 


9 " 




26 " 


6 " 


II " 


14 " 


4 Sept. 


31 " 


II " 
16 " 


16 " 
21 " 


'9 \\ 
24 


4 " 


5 Aug. 


21 " 


26 " 


29 " 


19 " 


10 " 


26 " 


31 " 


3 Feb. 


24 " 
29 " 


15 " 
19 " 


I May. 


5 April. 


8 " 

It 


25 " 


6 " 


10 " 


13 


4 Oct. 


30 " 


II " 
16 " 
21 " 
26 " 

(4 


15 " 
20 " 

25 " 
30 " 


18 " 

23 " 
28 " 

5 March. 


5 :: 

14 

^4 


4 Sept. 
19 


31 


5 May. 


10 " 


29 " 


24 " 




Ki 


n 




(( 


5 June. 


10 

20 " 

25 " 


15 

20 


3 Nov. 


29 


10 " 
15 " 


^5 :; 
30 


8 " 

13 " 
18 " 

23 " 


4 Oct. 
8 " 


20 

25 " 


30 " 


4 April. 


14 " 
18 " 


30 " 


4 June. 


9 " 


28 " 


23 " 



GESTATION CALENDAR. 
GESTATION CAJLE^DAH.— {Continued. ) 



Date of 


i Mares. 


COVFS, 


Ewes, 


Sows, 


Serving-. 


340 Days. 


284 Days. 


152 Days. 


116 Days. 


5 July. 


9 June. 


14 April. 


3 Dec. 


28 Oct. 


lO " 


T4 " 


19 " 


8 " 




15 " 


19 " 


24 " 


13 " 


3 Nov. 


20 '' 


^'^ u 


29 " 


t8 " 


8 " 


25 " 


29 " 




23 " 


14 " 


30 " 




4 May, 


28 " 


18 " 




4 July. 


9 " 




22 " 


4 Aug. 


9 ;; 


^4 : 


2 Jan. 


28 " 


9 " 


14 " 


IQ " 


7 " 




14 '; 


19 " 


"^ r. 


12 " 


3 Dec. 


^9 


""^ .'! 


29 " 


^7 :: 


8 " 


^4 


29 " 




22 " 


'3 !! 


29 " 




3 June. 


27 " 


18 " 




3 Aug. 


8 " 




23 " 


3 Sept. 


8 " 


13 " 


I Feb. 


27 " 


8 " 


13 " 


18 " 


6 " 




13 " 


18 " 


23 " 


II " 


I Jan. 


18 " 


23 " 


28 " 


16 " 


6 " 


23 " 


28 " 




21 " 


II " 


28 " 




3 July. 


26 " 


16 " 




2 Sept. 


8 " 




21 " 


3 Oct. 


7 


13 " 


3 March. 


26 " 


8 " 


12 " 


18 " 


7 '' 


31 " 


13 " 
18 " 


17 '; 
22 ' 


23 '' 
28 " 


13 " 
18 " 


5 Feb. 










11 " 


23 
a8 " 


27 


2 Aug. 


^3 

28 " 


16 " 




2 Oct. 


7 " 




21 " 


2 Nov. 


7 ;; 


12 " 


2 April. 


26 " 


.1 :: 


12 " 

^7 :: 


17 " 
22 " 


7 " 
12 " 


2 March. 


17 " 


22 

4( 


27 " 


^7 :: 


12' •' 


22 " 


27 


I Sept. 


22 

27 " 


17 " 


27 


T Nov. 


6 '• 


22 " 


2 Dec. 

7 " 


6 " 
11 " 
16 " 


11 " 
16 " 
21 " 


2 May. 

7 " 
12 " 


28 " 

2 April. 


12 " 


21 " 


26 " 


17 " 


7 11 


'7 !! 


26 " 




22 " 


12 " 


22 " 

27 " 


1 Dec. 


I Oct. 

6 " 


27 " 


17 " 
22 " 


31 " 


5 " 


II " 


I June. 


27 " 



CALENDAR FOR 1895. 9 

I. Tuesday, January i, 1895. 365 



Wednesday, January 2. 364 



Thursday, January 3. ^63 



10 CALEKDAR. FOE 1895. 

4. Friday, January 4, 1895. 362 



Saturday, January 5. 361 



Sunday, January 6. 360 



CALENDAR FOR 1895. 11 

Monday, January 7, 1895. 359 



8. Tuesday, January 8, 358 



Wednesday, January 9. 357 



12 CALENDAU FOR 1895. 

lo. Thursday, January lo, 1895. 



II. Friday, January 11. 355 



12, Saturday, January 12. 354 



CALENDAR FOR 1895. 13 

Sunday, January 13, 1895. 353 



Monday, January 14. 352 



Tuesday, January 15, 351 



14 CALEKDAR FOR 1895. 

i6 Wednesday, January i6, 1895. 350 



17 Thursday, January 17. 349 



18 Friday, January 18. 348 



CALENDAR FOR 1895. 15 

19 Saturday, January 19, 1895, 347 



20 Sunday, January 20. 346 



21 Monday, January 21. 345 



16 CALENDAR FOR 1895. 

22 Tuesday, January 22, 1895. 344 



23 Wednesday, January 23. 343 



24 Thursday, January 24. 342 



CALENDAR FOR 1895. 17 

25. Friday, January 25, 1895. 341 



26. Saturday, January 26. 340 



27. Sunday, January 27. 339 



18 CALENDAR FOR 1895. 

28. Monday, January 28, 1895. 338 



29. Tuesday, January 29. 337 



3O0 Wednesday, January 30. 336 



CALENDAR FOR 1895. 19 

31. Thursday, January 31, 1895. 335 



32. Friday, February i. 334 



33' 5aturday, February 2. 333 



20 CALENDAR FOR 1895. 

34. Sunday, February 3, 1895. 332 



35- Monday, February 4. 331 



S6, Tuesday, February 5. 330 



CALENDAR FOR 1895. 21 

37. Wednesday, February 6, 1895. 329 



380 Thursday, February 7. 328 



30» Friday, February 8. 327 



22 CALENDAR FOR 1895. 

40. Saturday, February 9, 1895, 326 



4i» Sunday, February lo. 325 



42. Monday, February 11. 324 



CALENDAR FOR 1895. 23 

43. Tuesday, February 12, 1895. 323 



44. Wednesday, February 13. 322 



45. Thursday, February 14, 321 



24 CALENDAR FOR 1895. 

46. Friday, February 15, 1895. 320 



47. Saturday, February 16. 319 



48, Sunday, February 17. 318 



CALENDAR FOR 1895. 35 

49. Monday, February i8, 1895, 317 



50. Tuesday, February 19. 316 



51. Wednesday, February 20. 315 



26 CALENDAR FOR 1895. 

52. Thursday, February 21, 1895. 314 



53. Friday, February 22. 



54. Saturday, February 23. 312 



CALENDAR FOR 1895. 27 

Sunday, February 24, 1895. 311 



Monday, February 25. 310 



Tuesday, February 26. 309 



28 CALENDAR FOR 1895. 

58. Wednesday, February 27, 1895. 308 



59. Thursday, February 2S. 



60. Friday, March i. 



CALENDAR FOR 1895. 29 

Saturday, March 2, 1895. 305 



Sunday, March 3. 304 



Monday, March 4. 303 



30 CALENDAR FOR 1895. 

64. Tuesday, March 5, 1895. 



65. Wednesday, March 6. 301 



660 Thursday, March 7. 300 



CALENDAR FOR 1895. 31 

Friday, March 6, 1895. 299 



Saturday, March 9. 3S>8 



Sunday, March 10, 297 



32 CALENDAR FOR 1895. 

70. Monday, March ii, 1895. 



71. Tuesday, March 12. 



72. Wednesday, March 13. 



CALENDAR FOR 1895. 33 

73. Thursday, March 14, 1895. 293 



74. Friday, March 15. 292 



75. Saturday, March 16. 291 



34 CALENDAR FOR 1895. 

76 Sunday, March 17, 1895. ^SK> 



77. Monday, March 18. 289 



78. Tuesday, March 19. 388 



CALENDAR FOR 1895. 35 

79. Wednesday, March 20, 1895. 287 



80. Thursday, March 21. 286 



81, Friday, March 22. 285 



36 CALENDAK -FOR 1895. 

82. Saturday, March 23, 1895. 284 



83. Sunday, March 24. 283 



84. Monday, March 25. 282 



CALENDAR FOR 1895. 37 

85. Tuesday, March 26, 1895. 281 



86. Wednesday, March 27. 280 



87. Thursday, March 28, 279 



38 CALENDAR FOR 1895. 

88. Friday, March 29, 1895. 278 



89. Saturday, March 30. 277 



90. Sunday, March 31, 276 



CALENDAR FOR 1895. 39 

91. Monday, April i, 1895, 275 



92. Tuesday, April 2. 274 



93» Wednesday, April 3. 273 



40 CALENDAR FOR 1895. 

94. Thursday, April 4, 1895. 272 



95. Friday, April 5. 371 



96. Saturday, April 6. 270 



CALENDAR FOR 1895. 41 

Sunday, April 7, 1895. 269 



Monday, April 8. 268 



Tuesday, April 9, 267 



43 CALEKDAR FOR 1895. 

loo. Wednesday, April lo, ^895. 266 



loi. Thursday, April 11. 265 



102. Friday, April 12. 264 



CALENDAR FOR 1895. 43 

103. Saturday, April 13, 1895, 263 



104. Sunday, April 14. 262 



105. Monday, April 15. 261 



44 CALENDAR FOR 1895. 

io6. Tuesday, April i6, 1895. 



107. Wednesday, April 17. 



io8. Thursday, April 18. 



CALENDAR FOR 1895. 45 

Friday, April 19, 1895. 257 



Saturday, April 20. 256 



Sunday, April 21, 255 



46 CALENDAR FOR 1895. 

112s. Monday, April 22, 1895. 



113. Tuesday, April 23. 



114, Wednesday, April 24. 



CALENDAR FOR 1895. 47 

Thursday, April 25, 1895, 251 



Friday, April 26. 250 



Saturday, April 27. ' 249 



48 CALEN^DAR FOR 1895. 

ii8. Sunday, April 28, 1895. 248 



119* Monday, April 29* 247 



I20. Tuesday, April 30, 246 



. CALENDAR FOR 1895. 49 

121. Wednesday, May i, 1895. 245 



Thursday, May 2. 244 



Friday, May 3, 243 



50 CALENDAR FOB 1895. 

124. Saturday, May 4, 1895, 242 



125. Sunday, May 5. 241 



126. Monday, May 6, 240 



CALENDAR FOR 1895. 51 

127. Tuesday, May 7, 1895, 239 



Wednesday, May 8. 238 



Thursday. May 9. 237 



53 CALENDAR FOK 1895. 

130. Friday, May lo, 1895. 



131. Saturday, May 11. 



132. Sunday, May 12. 



CALENDAR FOR 1895. 53 

133* Monday, May 13, 1895. 233 



134. Tuesday, May 14. 232 



i35« Wednesday, May 15. 231 



54 CALENDAR FOE 1895. 

136. Thursday, May i6, 1895. 230 



137. Friday, May 17. 229 



138. Saturday, May 18. 228 



CALENDAR POR 1895. 55 

Sunday, May 19, 1895, 227 



Monday, May 20. 226 



Tuesday, May 21. 225 



56 CALENDAR FOR 1895. 

142. Wednesday, May 22, 1895. 



143. Thursday, May 23. 



144. Friday, May 24. 



CALENDAR FOR 1895. 57 

145. Saturday, May 25, 1895. 221 



146. Sunday, May 26. 220 



147. Monday, May 27. 219 



58 CALEiiDAR FOB 1895. 

148. Tuesday, May 28, 1895. 318 



149. Wednesday, May 29. 217 



150. Thursday, May 30. 216 



CALENDAR FOR 1895. 59 

151. Friday, May 31, 1895, 215 



152. Saturday, June i. 214 



153. Sunday, June 2. 213 



60 CALENDAR FOR 1895. 

154. Monday, June 3, 1895. 312 



155, Tuesday, June 4. 211 



156. Wednesday, June 5. 210 



CALENDAR FOR 1895. 61 

157. Thursday, June 6, 1895. 209 



158. Friday, June 7. 208 



159. Saturday, June 8, 207 



63 CALElfDAR FOR 1895. 

i6o. Sunday, June 9, 1895. 206 



161. Monday, June 10. 205 



162. Tuesday, June 11. 204 



CALENDAR FOR 1895. 63 

163. Wednesday, June 12, 1895. 203 



164. Thursday, June 13. 202 



165. Friday, June 14. 201 



64 CALENDAR FOR 1895. 

i66, Saturday, June 15, 1895. 200 



167. Sunday, June 16. 199 



i68. Monday, June 17. 198 



CALENDAR FOR 1895. 65 

169. Tuesday, June i8, 1895. 197 



170. Wednesday, June 19. 196 



171. Thursday, June 20, 195 



66 CALEKDAR FOR 1895. 

173, Friday, June 21, 1895. 194 



173. Saturday, June 12, 193 



Sunday, June 23. 192 



CALENDAR FOR 1895. 67 

175. Monday, June 24, 1895, 191 



176. Tuesday, June 25. i^ 



Wednesday, June 26, 189 



68 CALEKDAR FOR 1895. 

178. Thursday, June 27, 1895. 



179. Friday, June 28. 187 



180. Saturday, June 29. 186 



CALENDAR FOR 1895. 69 

i8i, Sunday, June 30, 1895. 185 



182. Monday, July 1. 184 



183. Tuesday, July 2, 183 



70 CALENDAR FOR 1895. 

184. Wednesday, July 3, 1895. 



185. Thursday, July 4. |8i 



i86. Friday, July 5. |gp 



CALENDAR FOR 1895. 71 

187. Saturday, July 6, 1895, 179 



i88. Sunday, July 7. 178 



189. Monday, July 8. 177 



72 CALEI^DAR FOR 1895. 

ipo, Tuesday, July 9, 1895. '7<^ 



191. Wednesday, July 10. 175 



192. Thursday, July ii. 174 



CALENDAR FOR 1895. 73 

193. Friday, July 12, 1895. 173 



194. Saturday, July 13. 173 



195. Sunday, July 14, 171 



74 CALEKDAK FOR 1895. 

196. Monday, July 15, 1895. 170 



197. Tuesday, July i6. 169 



198. Wednesday, July 17. l6S 



CALENDAR FOR 1895. 

199. Thursday, July 18, 1895. 



ijoo. Friday, July 19. 



^i. Saturday, July aa. 



76 CALENDAR roR 1895. 

202. Sunday, July 21, 1895. 164 



203. Monday, July 22. 163 



204. Tuesday, July 23. 162 



CALENDAR FOR 1895. 77 

205. Wednesday, July 24, 1895. 161 



206. Thursday, July 25. 160 



207. Friday, July 26. 159 



CALENDAR FOR 1895. 

Saturday* July 27, 1895. 158 



Sunday, July ^8. 157 



Monday, July 29, 156 



CALEKDAR FOR 1895. 

211, Tuesday, July 30, 1895. 



212. Wednesday, July 31. 



213. Thursday, August i. 



CALENDAR FOR 1895. 

Friday, August 2, 1895. 152 



Saturday, August 3. 151 



Sunday, August 4. 150 



CALENDAR FOR 1895. 81 

217. Monday, August 5, 1895. . 149 



218. Tuesday, August 6. 148 



219. Wednesday, August 7, 147 



82 CALENDAR FOR 1895. 

220. Thursday, August 8, 1895. 146 



221. Friday, August 9. 145 



Saturday, August 10. 144 



CALENDAR FOR 1895. 

223. Sunday, August ii, 1895, 



224. Monday, August 12. 



225. Tuesday, August 13. 141 



84 CALENDAR FOK 1895. 

226. Wednesday, August 14, 1895. 140 



227. Thursday, August 15. 139 



228. Friday, August 16. 138 



CALENDAR FOR 1895. 

229. Saturday, August 17, 1895. 



230. Sunday, August 18. 



231. Monday, August 19, 



CALENDAR FOR 1895. 

Tuesday, August 20, 1895, 134 



Wednesday, August 21. 133 



Thursday, August 22. 132 



CALENDAR FOR 1895. 

235. Friday, August 23, 1895. 



236. Saturday , August 24. 



237. Sunday, August 25. 



88 CALENDAR FOR 1895. 

238. Monday, August 26, 1895. 128 



Tuesday, August 27. 127 



Wednesday, August 28. 126 



CALENDAR FOR 1895. 89 

241. Thursday, August 29, 1895. 125 



242. Friday, August 30. 124 



243. Saturday, August 31. 123 



90 CALENDAR FOR 1895. 

244. Sunday, Sei^mber i» 1S95. iaa 



245. Monday, September 2. 121 



246. Tuesday, September 3. 120 



CALENDAR FOR 1895. 91 

347. Wednesday, September 4, 1895, up 



248. Thursday , September 5. ii8 



249. Friday, September 6. 117 



92 CALENDAR FOR 1895. 

250. Saturday, September 7, 1895. 116 



251, Sunday, September 8. 



252. Monday, September 9. 



CALEKDAR FOR 1895. 93 

253. Tuesday, September 10, 1895. 113 



254. Wednesday, September ii. 112 



255. Thursday, September 12, iii 



94 CALENDAR FOR 1895. 

256. Friday, September 13, 1895 lio 



257. Saturday, September 14. 109 



258. Sunday, September 15. 108 



CALENDAR FOR 1895. 95 

259. Monday, September i6, i895« 107 



260. Tuesday, September 17. 10^ 



261 k Wednesday, September 18. 105 



96 CALENDAR FOK 1895. 

262. Thursday^ September 19, 1895. 104 



263. Friday, September 20. 103 



264. Saturday, September 21. 102 



CALEN^DAR FOR 1895. 97 

265. Sunday, September 22, 1895. loi 



266. Monday , September 23. 100 



267. Tuesday, September 24. 99 



98 CALENDAR FOE 1895. 

268. Wednesday, September 25, 1895. 98 



Thursday, September 26.. 97 



Friday, September 27. 96 



CALENDAR FOR 1895. 99 

271, Saturday, September 28, 1895. 95 



272. Sunday, September 29. 



273. Monday, September 30, 



100 CALENDAR FOR 1895. 

374. Tuesday, October i, 1895. 92 



Wednesday, October 2. 91 



Thursday, October 3, 90 



CALENDAR FOR 1895. lOl 

277. Friday, October 4, 1895. 89 



278. Saturday, October 5. 88 



279. Sunday, October 6, 87 



CALENDAR FOR 1895. 

Monday, October 7, 1895. 86 



Tuesday, October 8. 85 



Wednesday, October 9, 84 



CALENDAR FOK 1895. 103 

283. Thursday, October lo, 1895, 83 



284. Friday, October 11. 82 



285. Saturday, October 12, 81 



CALEJSTDAR FOR 1895. 

Sunday, October 13, 1S95. 80 



Monday, October 14. 79 



Tuesday, October 15. 78 



CALENDAR FOR 1895. 105 

289. Wednesday, October i6, 1895, 77 



290, Thursday, October 17. 76 



291, Friday, October 18. 75 



106 CALENDAR FOR 1895, 

292. Saturday, October 19, 1895. 74 



293. Sunday, October 20, 73 



294. Monday, October 21. 72 



CALENDAR FOR 1895. lO'? 

395. Tuesday, October 22, 1895. 71 



2p6. Wednesday, October 23, 70 



297. Thursday, October 24, 69 



108 CALENDAR FOR 1895. 

298. Friday, October 25, 1895, 68 



299. Saturday, October 26. 67 



300. Sunday, October 27. 66 



CALENDAR FOR 1895. 109 

30U Monday, October 28, 1895. 65 



302. Tuesday, October 29. 64 



303. Wednesday, October 30. 6s 



CALENDAR FOR 1895. 

Thursday, October 31, 1895. 62 



Friday, November i. 61 



Saturday, November 2, 60 



CALENDAR FOR 1895. Ill 

307. Sunday, November 3, 1895. 59 



308. Monday, November 4. 58 



309. Tuesday, November 5, 57 



112 CALENDAR FOR 1895. 

310. Wednesday, November 6, 1895. 56 



311. Thursday, November 7. 55 



313. Friday, November 8. 54 



CALENDAR FOR 1895. 113 

Saturday, November 9, 1895. 53 



Sunday, November 10. 52 



315, Monday, November 11, 51 



114 CALENDAK FOR 1895. 

316. Tuesday, November 12, 1895. 50 



317. Wednesday, November 13. 49 



318. Thursday, November 14, 48 



CALENDAR FOR 1895. 115 

Friday, November 15, 1895. 47 



Saturday, November 16. 46 



Sunday, November 17, 45 



X16 CALENDAR FOR 1895. 

322. Monday, November i8, 1895. 44 



323. 



Tuesday, November 19. 43 



324. Wednesday, November 20. 



CALENDAR FOR 1895. 117 

325. Thursday, November 21, 1895. 41 



326. Friday, November 22, 40 



327. Saturday, November 23. 39 



118 CALENDAR FOR 1895. 

328. Sunday, November 24, 1895. 



329. Monday, November 25. 



330. Tuesday, November 26. 



CALENDAR FOR 1895. 119 

331. Wednesday, November 27, 1895. 35 



332. Thursday, November 28. ,34 



SS3, Friday, November 29, ^ 



120 CALENDAR FOR 1895. 

334. Saturday, November 30, 1895. 32 



335* Sunday, December i. 31 



336. Monday, December 3, 30 



CALENDAR FOR 1895. 121 

337. Tuesday, December 3, 1895. 29 



338. Wednesday, December 4. 28 



339. Thursday, December 5, 27 



122 CALENDAR FOR 1895. 

340. Friday, December 6, 1895, ^ 



341. Saturda>> , December 7. 25 



342. Sunday, December 8* 24 



CALENDAR FOR 1895. 123 

343. Monday, December 9, 1895. 33 



344. Tuesday, December 10. 22 



345* Wednesday, December ii, ' 21 



124 CALENDAR FOR 1895. 

346. Thursday, December 12, 1895, 20 



Friday, December 13. 19 



Saturday, December 14. 18 



CALENDAR FOR 1895. 125 

349. Sunday, December 15, 1895. I7 



350. Monday, December 16. 16 



351. Tuesday, December 17, 15 



126 CALENDAR FOR 1895. 

352. Wednesday, December i8, 1895. 14 



Thursday, December 19. 13 



Friday, December 20, 12 



CALENDAR FOR 1895. 127 

355. Saturday, December 21, 1895, 11 



Sunday, December 22. 10 



357. Monday, December 23. 



128 CALENDAR FOE 1895. 

358. Tuesday, December 24, 1895, 8 



359. Wednesday, December 25. 



360. Thursday, December 26. 



CALENDAR FOR 1895. 129 

361. Friday, December 27, 1895, 5 



362. Saturday, December 28. 



36$. Sunday, December 29, 



130 CALENDAR FOR 1895. 

364. Monday, December 30, 1895, 



365. Tuesday, December 31. 



MEMORANDA. 131 



132 MEMORAI^DA, 



MEMORANDA. 133 



134 



MEMORANDA. 



CASH ACCOUNT— JANUARY. 



135 



Date 



Received 



Paid 



136 CASH ACCOUKT— FEBRUARY. 



Date 



Received 



Paid 






CASH ACCOUKO:— MAECH. 



137 



Date 



Received 



Paid 



138 



CASH ACCOUNT— A PKIL. 



Date 



Received 



Paid 



CASH ACCOUNT— MAY. 



139 



Date 



Received 



Paid 



140 



CASH ACCOUNT— JUKE. 



Date 



Received 



Paid 



CASH ACCOUNT— JULY. 



141 



Date 



Received 



Paid 



142 



CASH ACCOUNT— AUGUST. 



Date 



Received 



Paid 



CASH ACCOUNT— SEPTEMBBE. 



143 



Date 



Received 



Paid 



144 



CASH ACCOUHT — OCTGBEE. 



Date 



Received 



Paid 



CASH ACCOUNT — NOVEMBER. 



145 




146 CASH ACCOUNT— DECEMBER. 




Received 



Paid 



SUMMARY OF CASH ACCOUNT. 



147 



Cash on hand, January i 

January 

February 

March 

April 

May 

June 

July. ; 

August 

September 

October 

November 

December ^. 

Total 

Balance to new account 



Received 



Paid 



148 



BILLS RECEIVABLE. 




BILLS RECEIVABLE. 



149 




150 



BILLS RECEIVABLE. 




BILLS RECEIVABLE. 



151 




152 



MEMORANDA. 




MEMOKANDA. 



153 




154 



MEMOKANBA. 




MEMOKAKDA. 



155 




156 



ADDRESSES. 



Name , 

Street, No. 
City 



Name. .... 
Street, No. 
City 



Name. 



Street, No 


• 


City 








Name 

Street, No 




City 








Name 

Street, No 




Citv 








Name 

Street, No 


• 


Citv 








Name 




City 








Name 




Street, No 

City 








Name 




City 





ADDRESSES. 



157 



Name 

Street, No. 
City 



Name 

Street, No. 
City 



Name. 



Street, No 

City 








Name 




Street, No 

City 








Name 




Street, No 




City 








Name 

Street, No 


• 


City 








Name 

Street No 




City 








Name 








City 








Name 




Street No 




City 





158 



ADDKESSES. 



Name. 




Street, 


No 


City.. 






Name 


Street^ 
City.. 


No 




Name . 




Street, 
City.. 


No 




Name - 


Street, 


No 


City.. 






Name ... 


Street, 


No 


Citv 






Name 




Street, 


No 


City.. 






Name. - 


Street, 


No 


Citv.. 






Name . 




Street, 
City.. 


No 




Name 




Street, 

City.. 


No 



ADDRESSES. 



159 



Name 




Street, No 




Citv . 








Name 




Street, No 

City 








Name 





Street, No 




City 




Name 

Street, No 

City: 


, 






Name 

Street, No 

City 








Name 

Street, No 

City 








Name 

Street, No 




City 








Name 




Street, No 

City 








Name 









DAIRY CALENDAR. 



I. MILK. 

YIELD OF MILK AND FAT FROM COWS. 

A good dairy cow should give at least 5000 pounds of 
milk during a whole period of lactation. As the quality of 
milk given by different cows varies greatly, however, as 
will be apparent from the tables given in the following, the 
yield of fat produced during a lactation period is a better 
standard to go by than that of the milk; three-fourths of a 
pound of fat per day for an average of 200 days may be con- 
sidered a good yield (total 225 pounds). Many dairy farmers 
aim to have all mature cows in their herds produce a pound 
of fat, on the average, for every day in the year. To do 
this, a cow whose milk tests about 4 per cent, must give 25 
pounds of milk a day (3 gallons) as an average for the 
whole year; a cow producing 3 per cent milk must give 33^ 
pounds of milk daily, and one producing 5 per cent milk 
must yield 20 pounds of milk daily, on the average, etc. 

The flow of milk is usually at its highest some time after 
calving, and then gradually decreases, the rate of decrease 
being determined by the inbred milking qualities of the 
cow and the system of feeding practised. The average de- 
crease in milk yield for good dairy cows on good feed is 
from one half to three fourths of a pound per head per ten 

169 



170 DAIRY CALEKDAR. 

days. Where cows are not fed liberally and receive but lit- 
tle concentrated feed, the decrease will be more marked, 
and often exceed one pound of milk per head per ten days. 
The decrease is more marked during the latter stages of 
the period of lactation than in the earlier ones, and is also 
more marked in cows with poorly developed milking qual- 
ities than in good dairy cows. A cow is considered at her 
best when from five to seven years old; the constitutional 
strength of the animal, the system of feeding practised, 
and the general treatment given the cow will determine 
her period of usefulness. 

The quality of the milk produced by individual cows 
generally remains fairly uniform through the greater por- 
tion of the lactation period, and is not permanently influ- 
enced in any marked manner by feed or any external 
conditions. During the last couple of months, when the 
yield of milk is decreasing more rapidly than before*, the 
quality is generally improved to some extent, the variation 
being, as a rule, within i per cent. Variations of several 
per cents of fat may sometimes occur from day to day, or 
milking to milking, in the milk from single cows; variations 
amounting to i per cent are common. Herd milk varies 
much less, the percentages of fat on subsequent days being 
as a rule within two tenths of one per cent, and only excep- 
tionally near one per cent. 

GUERNSEY CATTLE. 

By Prof. W. H. Caldwell, Peterboro, N. H., Sec'y American Guernsey 

Cattle Club. 

In the Guernseys we have a breed that represents years 
of careful conservative breeding and handling, for the one 
sole purpose of establishing a race of dairy animals that 
would give a heavy flow of the highest natural-colored milk 
which would show a large per cent of butter-fat. To-day 
it is undisputed that the Guernsey butter has the highest 
natural color of that of any breed, and that they are the 
most economical butter producers. 

The breed takes its name from the Island of Guernsey, 
one of the Channel, or sometimes termed Alderney Islands. 



MILK. 171 

The cattle on these islands came originally from stock mainly 
from the French provinces of Normandy and Brittany. While 
all have certain features in common, those of each island 
have been bred until there are points of superiority in each 
one. The Guernsey the world over has the rich, yellow 
, skin which old-time dairy people always said indicated a 
good butter cow. 

With this most remarkable characteristic of richness they 
combine good size and constitution, a particularly quiet, 
gentle, and tractable temperament, with a mild and con- 
tented expression, free from nervousness. In appearance 
they are rangy, deep, business-looking animals, character- 
ized by plenty of udder development, good teats, with soft, 
silky texture of skin and creamy color, the prevailing color 
being a delicate shade of lemon or orange fawn with white 
markings, cream nose, with rich, golden color around the 
eye, on udder and teats, at base of horn and end of the 
bone of the tail. 

Perhaps no breed has as honestly won its high rank as 
butter producers as have the Guernseys. Never forced for 
high records, they have stood upon the work they would 
do at the pail or churn. It is especially gratifying to no- 
tice how they are received in the sections where they have 
been introduced. Go into New England, down the Hudson 
in New York, into Eastern Pennsylvania, Delaware, New 
Jersey, and Wisconsin, and you find not only fine herds 
of thoroughbreds, but you will notice that the dairymen of 
those sections have been impressed with their substantial, 
business-like appearance and golden-colored products, and 
have drawn on the breed for the grading-up and improving 
the dairy stock of the section. 

Their ability to produce butter-fat and butter at a low 
cost demands the careful attention of all dairymen. At 
the New York experiment station several of the dairy breeds 
are being carefully tested. The annual report of the di- 
rector, which was recently issued, gives the result of the 
first two periods of lactation. In both instances the Guern- 
seys produced butter-fat at the least cost, as the following 
shows: 



172 



DAIRY CALENDAR. 



COST OF BUTTER-FAT PER POUND. 

ist Period. 2d Period. 

Guernsey 18.4 cts. 15.6 cts. 

Jersey 20.0 *' 18.5 

Devon 23.0 " 19.0 

Ayrshire 24.3 " 24.8 

Am. Holderness 26.3 *' 22.8 

Holstein Friesian . • . . 26.3 " 26.4 

This agrees with the work done at the New Jersey exper- 
iment station and with the average results of the butter 
tests at the World's Fair. 

COST PER POUND OF BUTTER PRODUCED. 

New Jersey. World's Fair. 

Guernsey 15.3 cts. 13. i cts. 

Jersey 17.9 " i3-3 " 

Ayrshire 20.6 " 

Shorthorn 20.8 " 15.8 " 

Holstein 22.4 " 

This shows the Guernseys to be the most economical pro- 
ducers of butter; and such golden-yellow butter, too! There 
is no mottled color to it. This true, golden, cow-color is 
the most attractive feature on the market. 

The best records reported of Guernseys are those of Lily 
of Alexander, No. 1059, and Sup. Bretonne, No. 3660. 
Lily of Alexander gave 12,855^ pounds of milk in one year; 
and two months before calving tested 7.2 per cent, of butter- 
fat. Bretonne gave, in the year ending October 20, 1894, 
11,219 pounds of milk. Her milk was tested carefully once 
a month by taking a composite sample of eight consecutive 
milkings. The lowest test was 5.2 per cent, and high- 
est 6.1 per cent butter-fat. Her milk yielded 6o2^V pounds 
of butter-fat, or equivalent to 753yo pounds of butter con- 
taining 80 per cent butter-fat. She is a large, well-built 
cow, and weighed at the close of her year's work 1150 
pounds. It is truly said, the Guernseys have but to be 
known to be appreciated. 

The Herd Register is published by the American Guernsey 



MILK. 173 

Cattle Club, whose headquarters are at Peterboro, N. H. It 
contains the pedigrees of about ii, coo animals. The breeders 
of Guernseys have always been harmonious in letting their 
favorites win their way by their own straightforward efforts 
in the dairy. By addressing the secretary of the club at 
Peterboro, N. H., further information will cheerfully be 
furnished. 

HOLSTEIN-FRIESIAN CATTLE. 

By S. HoxiE, Yorkville, N. Y., Supt. Advanced Registry Holstein- 
Friesian Association of America. 

This is our American representative of the Lowland, 
race, native to the low, rich lands of Belgium, Holland, 
and Northern Germany. Its origin is ascribed to the 
Friesians — a tribe of people mentioned by Roman historians 
before the opening of the Christian era as peaceable cattle- 
breeders dwelling on the shores of the North Sea. The 
present dairy farmers of the provinces of North Holland 
and Friesland are the lineal descendants of those cattle- 
breeders, and they are to-day handling the same race upon 
the same lands. These farmers are the leading dairymen 
of Europe. As evidence of this, Chambers' Encyclopedia* 
gives the export of butter from the province of Friesland 
to England in 1874 as 266,041 cwt. The number of cows 
owned in that province in 1879 was 144,802. Assuming 
the same number in 1874, this export averages 205f lbs. 
per cow; assuming the same number of acres of grass 
lands, this export averages ii7|^ lbs. per acre. No data of 
home consumption or of exports to other countries are 
given. These combined must have been large, and, were 
they added, would much increase these averages. Lest 
some reader may assume that a part of this enormous ex- 
port must have been oleomargarine or artificial butler, it is 
well to add here that no such products were known in 
Friesland at that date. 

According to U. S. Consular reports on Cattle and Dairy 

* Edinburgh and London edition, article "Friesland." 



174 DAIRY CALEN^DAR. 

Farming, the amount of butter imported from Holland into 
Great Britain in 1877 was 41,679,085 lbs. in 1884, of cheese, 
65,994,544 lbs. The import of butter for 1877 rather 
than for 1884 is quoted, because the former date was "be- 
fore oleomargarine had become an industry in that coun- 
try."* There is no question that nearly all these imports 
were from the two provinces. North Holland and Fries- 
land. The country we call Holland is composed of eleven 
provinces with a total area of 12,597 sq. miles. The total 
area of North Holland and Friesland is 2303 sq. miles. 
To get the significance of the above statistics, let them be 
compared with the total imports, to the same common mar- 
ket, from the United States and Canada. These in 1884 
were, of butter 17,440,416 lbs., and of cheese, 109,333,280 
lbs. So far as this breed of cattle is concerned, it is safe 
to let the reader draw his own conclusions. 

As to the characteristics of this breed the most important 
is indicated by the above statistics. To the casual observer 
the color may appear the more striking. This is variegated 
in distinct markings. The American herd-books receive 
only black-and-white to entry. The European herd-books 
receive red-and-white, gray-and-white, and mouse-colored- 
and-white; but the great bulk of their entries are black-and 
white. The structure of this breed is also an important 
characteristic. This is best shown by measurements. The 
average measurements of all the full-age cows (those five 
years old and upwards) received to the fourth volume of 
the Holstein-Friesian Advanced Register were as follows: 
Height at shoulders, 51.8 + inches; at hips, 53; length of 
body, 64.9 -f ; of rump, 21.4 — ; width of hips, 21.9 — , at 
thurl, 19.6 -|-; girth at smallest circumference of chest, 
75.6 -)-• These are fairly representative of the breed, and 
describe what is technically called the milk-and-beef form. 
There are animals of the breed of other forms, but they 
must be regarded as exceptional in this respect. The 
average weight of these cows was 1262 -[-lbs. This is also 
fairly representative of the breed. Rapidity of growth and 

* U. S. Consular Reports [1886]— Cattle and Dairy Farming, p. 15. 



MILK. 175 

earliness of maturity are alike characteristics of the breed. 
This may also be shown by measurements. Taking the 
entries in one of the European herd-books, we find, from 
actual measurements reported, that heifers reach their full 
height at between two and a half and three years old, that 
each year for the following two years they increase one 
and three fourths inches in length of body, two inches in 
girth of chest, and three-fourths of an inch in width of 
hips. After five years old no increase is shown except 
what may be properly ascribed to additions of flesh. 
Another characteristic is constitutional vigor. No dairy 
breed probably excels it in this. It enables the breed to 
resist disease, to endure climatic changes, and its cows to 
endure forcing to enormous productions. In the reign of 
Peter the Great, importations of this breed were made into 
Northern Russia, into the district of Kolmogory, within 
three and a half degrees of the Arctic Circle. Other impor- 
tations to the same district have since been made. All 
appear to have acclimated without difficulty. Crossed on 
the nondescript native cattle of that district they have pro- 
duced a numerous progeny called the Kolmogory breed, 
" remarkable for its yield of milk."* 

Every breed has limited adaptations. A breed valuable 
in one section may not be valuable in another that differs 
in soil, lay of territory, and wants of its inhabitants. The 
adaptations of this breed make it specially valuable on rich 
soils, level lands, and in densely populated districts, where 
every product— milk, butter, cheese, beef, and veal— can be 
utilized. In view of these facts, the merits of a breed may 
properly be measured by its distribution — by its aggres- 
siveness. Judged by this standard, we find that this breed 
is the exclusive breed of North Holland and Friesland, 
" more esteemed than any other in Belgium;"f " furnishing 
the best and most prolific milch cows in Germany; "| 
crossed on native cattle, the " favorite in St. Petersburg,"! 

* U. S. Consular Reports [1886]— Cattle and Dairy Farming, p. 519. 

t The same, p. 367. 

t The same, pp. 398, 404. 

D The same, p. 519. 



176 DAIRY CALENDAR. 

and used in almost every country of Europe outside of 
Switzerland and Great Britain. At the present time it is 
finding place in South Africa, New Zealand, and in some of 
the states of South America. Its introduction and spread 
in our own country, within the present generation, is one 
of the marvels of our day. 

BROWN-SWISS CATTLE. 

By N. S. Fish, Groton, Conn., Secretary Brown-Swiss Cattle Breeders' 

Association. 

Brown-Swiss cattle were first imported into this coun- 
try by Mr. Henry M. Clarke of Belmont, Mas"^., in 1869. 
He imported seven cows and one bull; since then there 
have been several importations. Most of the animals 
have come from the famed Canton of Schwyz, and the 
adjacent Cantons of Zug, Uri, and Unterwalden. The Rigi 
mountains, covered to their tops with fine, rich herbage, lie 
here, and some of the finest breeds of cattle in the whole 
country are here produced, the cattle grazing in the valley 
in winter and on the mountains in summer. 

The United States consul at Zurich in 1882 made a report 
to our government of the cattle and dairy interest of 
Switzerland. He writes: " For a hundred years Switzer- 
land has been famous for the production of its dairies. At 
the cattle show of Paris, 1878, every Swiss cow exhibited 
bore away a prize in competition with exhibits from Hol- 
land, England, Denmark, and other famous cattle countries. 

The Brown-Swiss cattle are fed on grass or hay only 
the year through. A fair average for cows in Canton 
Zurich is ten quarts of milk per day the milking-year 
through; in Schwyz and Zug the average is but little 
less." 

The consul of St. Gall says: "When a farmer in Ger- 
many, Italy, or France wishes to improve his breed, he 
makes a selection from Swiss herds as the healthiest and 
hardiest known to the herd-book. . . . The Brown- 
Swiss is considered the dairy breed par excellence of Swit- 



• MILK. 177 

zerland; it not only gives more milk, but this is richer 
than any other European breed of cattle." 

Marked Characteristics. — Size large; form firm; color 
shades from dark to light chestnut brown. The tuft of 
hair between the horns, on the inside of ear, and a narrow 
line along the back generally light. Horns rather short, 
waxey, with black tips. Nose black, with mealy-colored 
band surrounding nose. Switch, hoofs, and tongue black. 
Straight hind legs, wide thighs, and heavy quarters. The 
cows often weigh 1600 lbs., bulls 2000 lbs. Calves large, 
some weighing no lbs. when dropped. They mature fast, 
have healthy constitutions, yielding generous returns for 
whatever care, time, labor, or money is expended on them. 

A cow shown at the Fat Stock Show in November, i8gi, 
gave in three days 245 lbs. of milk, showing 9.32 lbs. of 
butter-fat by the Babcock test, yielding during one day of the 
test 3:^^ lbs. of fat, the largest amount of butter-fat ever 
shown at an official test of any cow of any breed up to that 
time. The cow Muotta calved about November i, 1893, and 
in February, 1894, gave 67 lbs. of milk in one day. 

The milk of Brown-Swiss cows has a sweet flavor which 
is very noticeable, and makes it very desirable for family 
use. With good farm care the cows give under favorable 
circumstances from 20 to 25 quarts of milk per day. They 
make the finest of beef and veal; when intended to be 
used for working oxen, they are easily broken and are fast 
walkers. 

The cows are persistent milkers, with good teats; where 
used to produce grade animals thejr give the best of satis- 
faction, with the Swiss characteristics predominating. 
There are now about 1800 recorded animals in this country, 
located in almost every State, and some in Mexico. 

RED POLLED CATTLE. 

By J. McLain Smith, Dayton, Ohio. Sec'y Red Polled Cattle Club of 

America. 

Hornless or polled cattle have existed in the counties of 
Norfolk and Suffolk, England, from time immemorial. 
Originally there were two distinct types — the Suffolks, usu- 



178 DAIRY CALENDAB. 

ally of a pale red or dun color, and hence known as Suffolk 
duns — large and rather rough cattle, but celebrated for 
their milking qualities — and the Norfolks, commonly deep 
red in color, smaller, liner, more compact in build, not so 
large milkers, but great favorites with the butcher. 

Yoiiatt, speaking of the old Suffolk strain, as it existed in 
his day (some half-century ago), says: " In the height of 
the season some of these cows will give as much as eight 
gallons of milk (80 lbs.) in a day, and six gallons (60 lbs.) 
is not an unusual quantity." 

The modern Red Polled cow is a result of the combination 
of these old types, and careful breeding and selection to unite 
their respective merits. Probably all of the herds in exist- 
ence now have more or less blood of each. Individual 
animals, however, still differ considerably in size, form, and 
quality, according as the Norfolk or the Suffolk type predom- 
inates. But it is the aim of the most progressive breeders to 
combine the good qualities of both the old strains and pro- 
duce a cow of medium size, blood-red in color, of fine bone, 
smooth and compact of form, hardy, docile, fatting easily, 
producing meat of high quality, and giving a good flow of 
fairly rich milk all the year round. How well they had 
succeeded in 1886 let the official reporter for the Royal Agri- 
cultural Society say. Speaking of the exhibition that year 
— the largest show of red polls ever made — he says: " The 
improvement made during the past few years in the style, 
substance, and quality of the animals, as well as the ad- 
vance toward uniformity of type, is within measurable dis- 
tance of the marvellous. No stronger proof of this can be 
desired or given than is to be found in the fact that the 
judges (all three of whom are keen men of business and 
thoroughly practical) commended in its entirety the class of 
cows with its thirty entries. Such an event as this is almost 
unknown, and but very seldom deserved." The judges 
themselves in their report say: "This class was, beyond 
question, an extraordinary one. Having selected twelve 
cows we placed them together in a line, and we venture to 
say few people have seen twelve better cows of any breed 
shown together." 



MILK. 179 

Milking Qualities. — The modern Red Polled cow does 
not milk so largely as the old Suffolk, but her milk is of 
better quality. Sixty pounds a day, which Youatt says in 
his time was not unusual, is now, I think, somewhat rare. 
Four and a half to five gallons a day, or say 40 to 45 pounds, 
is a good yield from a mature cow in the flush of the season. 
But she will easily give, with proper care, six to eight 
thousand pounds in a year; and some will considerably ex- 
ceed this. Mr. Garrett Taylor of Norwich some time ago 
commenced keeping the milk record of his large herd at 
Whitlingham, and the returns for a number of years are 
now published by the English society. The herd consists 
of over one hundred registered cows in milk, and the prod- 
uce of each is weighed and recorded every day. The 
average yield of the mature cow is about 6000 lbs. a year, 
and individual animals have exceeded 12,000 lbs. The milk 
is sold in Norwich, but frequent tests show that it makes a 
little over '^\ oz. of butter to the imperial gallon. This is 
equivalent to a pound of butter to 22 lbs. of milk, and would 
indicate an average yield of 272 lbs. of butter. 

For the milk test at the London Dairy Show in October, 
1889, sixty-one cows and heifers were entered in the differ- 
ent classes, and forty-eight were tested, consisting of thir- 
teen dairy Shorthorns, twenty-three Jerseys, eight Guern- 
seys, two Red Polls, one Ayrshire, and one Holstein. In 
the scale used one point is allowed for each pound of milk 
in twenty-four hours, twenty points for each pound of 
butter-fat, four points for each pound of other solids, and 
one point for each ten days since calving after the first 
twenty. According to this scale, of the forty-eight cows 
and heifers tested but five were able to score a hundred 
points or more. Both of the Red Polled cows were included 
in \.\\\s, five. 

Mr. H. F. Euren gives in the London Live Stock Journal 
some tables embodying the results attained in the Chicago 
test, and in connection with them the record of fifteen Red 
Polled cows selected from the herd of Mr. Garrett Taylor. 
He finds there were but ten cows of the original Jersey 
herd of twenty-five that went through all the tests at Chi- 



180 



DAIRY CALENDAR. 



cago, and whose record, therefore, covers 135 days. Simi- 
larly there were but seven Guernseys and nine Shorthorns 
that went through all the tests. 

The ten Jerseys averaged for 135 days 35.65 lbs. of milk 
a day, with an average of 4.57^ of fat, or a total daily yield 
of 1.62 lbs. 

The seven Guernseys gave an average of 31.94 lbs. of 
milk, with 4.5^ of fat, or a total daily yield of 1.43 lbs. 

The nine- Shorthorns gave an average of 35.33 lbs. of 
milk, with 3.5^ of fat, or a total daily yield of 1.23 lbs. 

The average daily yield of the fifteen Red Polled cows 
for 135 days on grass alone was 32.1 lbs. of milk, with 3.75^ 
of fat, or a total daily yield of 1.2 lbs. 

The figures for the Red Polled cows are not, of course, 
official, but the yield of milk is undoubtedly correct, and 
Mr. Euren says the quality given — 3.75$^ of fat — is the aver- 
age of tests made with the Babcock test every two weeks. 

In this country, as yet, few Red Polled cows have ap- 
peared in the public trials. In the test conducted by the 
Ohio State Board of Agricultute in 1892 five Red Polls were 
entered. They were tested at home by an official of the 
State Experiment Station, with the following result: 



Name of Owner. 


Cow. 


Age. 


[ Fresh. 


Test. 


Capt. U. T. Hills 

J. ML. Smith 


J 


Mayflower 

Tina 

Lady 

Coronet 

Linda 


8 yrs. 


July 14, '92 
Feb. 23, 92 
Aug. 8, '91 
Nov. I, '91 
Dec. 6, 91 


Aug. 23, '92 
Mar. 24, '92 
Dec. 17, '91 
Dec. 17, '91 
Dec. 31, '91 



Name of Cow. 



Mayflower 

Tina 

Lady 

Coronet . . . 
Linda 



Milk 

Yield 

during 

24 Hours. 



44.11 lbs. 

39.12 lbs. 

33.06 lbs. 
37.02 lbs. 

42.07 lbs. 



Quality. 



Fat. Tot. Solids. 



4.24 

4-74 
3.82 

3-51 



13.1 % 

13.64 

14.2 

12.5 

12-33 



Total Fat. 



1.72 lbs. 
1.68 lbs. 
1.58 lbs. 
1. 41 lbs. 
1.49 lbs. 



The cow Mayflower, above, was again officially tested 292 
days after calving, and, according to the official report, 



MILK. 181 

"made the remarkable return of 31 lbs. 4 oz. milk [in 24 
hours], containing 4.73 per cent butter-fat, or 1.48 lbs." 
J. W. Martin reports the following tests: 
Hemethea, N. 6, dropped first calf May 24, 1889. From 
June I, 1889, to February 11, 1890 (8 months 10 days), she 
gave 6101 pounds of milk. Milk tested at Wisconsin Ex- 
periment Station, September 11, 1889, 4.24 per cent fat, 

April I, 1890, she produced second calf, and from April 
6 to February i, 1891 (10 months less 5 days), she gave 7600 
pounds of milk. 

Dropped third calf April 3, 1891. May 4th she gave 41 
pounds milk, which, tested with Babcock test, showed 3.60 
per cent fat. 

Hera, N. 6, dropped second calf June 28, 1890. From 
July I, 1890, to March 12, 1891 (8 months 11 days), she gave 
7235 pounds milk. Fresh again June 17, 1891. From June 
22d to August 22d (2 months) she gave 3001 pounds milk. 

Beef Qualities.— \n this line, so far, we are entirely de- 
pendent for facts on the English records. No full-blood 
steers of the breed have as yet been shown in this coun- 
try. In an article by Mr. H. F. Euren, prepared for the 
"Live Stock Journal Almanac" for 1883, and afterwards 
revised and published in vol. 2 of the "Herd Book," the 
author has collected a considerable amount of material, 
from which select the following : 

A Red Polled steer (age three years and seven months), 
at Smithfield, in 1884, had a recorded live weight of 1919 
pounds. It dressed 1280 pounds— 66.74 per cent of the live 
weight. The same exhibitor's heifer (age three years, one 
month and three weeks) had a live weight of 1434 pounds, 
and dressed 65.31 per cent of this amount. 

The live weight of a three-year-old steer shown at the 
Suffolk Club Show of 1876 was 2856 pounds. Steers of the 
Davy tribe, shown at Norwich in November, 1882, had the 
following recorded live weight : Age two years and eleven 
months, 1660 pounds ; age four years and one month, 1796 
pounds ; and a heifer, age three years and seven months. 
1759 pounds. At the Smithfield Club Show in 1889, two 
Red Polled steers, two years old, showed the largest daily 



182 DAIRY CALENDAR. 

gain of anything on exhibition that old — 2.18 pounds and 
2.29 pounds, respectively. At the Smithfield Club Show of 
1890 a Red Polled steer dressed the highest per cent of his 
live weight of anything slaughtered — 73.72 percent. This, 
according to the London Live Stock Journal, has only once 
been exceeded in England — by a cross-bred steer, which 
dressed 74 per cent of his live weight. 

At the Norwich Fat Stock Show in 1893 the first prize 
steer, 22^ months old, weighed 1372 lbs.; the second, 22 
months old, weighed 1202 lbs.; and the reserve, I7f months 
old, weighed 1238 lbs. — all Red Polls. 

At the same show a Red Polled steer, between 2 and 3 
years old, was shown which had received a prize the year 
before in the younger class, and had gained in the year 
448 lbs. — an average of 1.23 lbs. a day. 

As an illustration of the combination of milk and beef at 
the same show, Mr. Colman's 8-year-old Red Polled cow 
was " reserve " in the open classes, to a cross-bred — 
Shorthorn and Black Polled— shown by the Prince of Wales, 
and scaled 1522 lbs. As a milch cow in the Whitlingham 
herd she gave 7481 lbs. of milk in 10^ months, and in five 
years eleven weeks she gave 28,321^ lbs., and was dry only 
12 weeks in that time. 

DUTCH BELTED CATTLE. 

By H. B. Richards, Easton, Penna., Secretary Dutch Belted Cattle Asso- 
ciation of America. 

Dutch belted cattle are natives of Holland, and originated 
in that country during the seventeenth century, when the 
cattle interests of Holland were in the most thrifty condi- 
tion; in fact, it was the chief industry of the country. At 
that time breeding had been developed to a science, and 
cattle of remarkable contrast of color were bred whose 
foundation color was black, with a broad white band 
around the centre of the body, a white head, a black ring 
around each eye, and a full white tail. . Wonderful and 
remarkable as it may appear, a feat was accomplished 
during that period that would defy our modern breeders 
and can be safely classified as a lost art. 



MILK. 183 

Dutch belted cattle became a classified breed and were 
bred to a remarkably high standard. For several centuries 
they were owned and controlled by the nobility keeping 
them pure and limiting their number to their ownership. 
They were first imported into this country about the mid- 
dle of the present century, the importers procuring the 
finest herds in Holland; the herds in the United States 
to-day are purely of American breeding. 

The American Association have adopted as their standard 
of color a pure black, with a continuous white belt around 
their body, beginning behind the shoulders and extending 
nearly to the hips; this sharp contrast of colors makes a 
beautiful and imposing contrast and a most beautiful 
sight; when seen in number grazing on the green, they are 
admired by all, even if not interested in cattle or farm- 
ing. This belt is almost invariably reproduced, and is 
so perfectly fixed that it will crop out in their grades for 
many generations, even against cold strains of blood; the 
potency of this feature is very striking, as the belt is often 
reproduced after the foundation color is lost; and grades 
of any foundation color can be produced to an unlimited 
extent. 

Their form is a strong characterized dairy type, medium 
size, and possessing all the qualifications of an ideal dairy 
animal. They are strictly a dairy breed, and are large and 
persistent milkers; strong constitutions, peaceable and 
quiet dispositions of a very compact form. Cows range 
from eight to twelve hundred, and bulls reach eighteen 
to twenty hundred. The late P. T. Barnum, the showman 
of national fame, said: " They struck my fancy in Holland 
about 1850; I imported a few, and then found their unique 
and novel appearance not their only quality, for they 
proved to be wonderful milkers, far superior to any other 
cattle to which my attention has been drawn." 

Nearly all the herds now in the United States are owned 
in New York, Pennsylvania, and Massachusetts, with a 
few scattering South and West. A herd of eighteen were 
exhibited at the World's Columbian Exposition at Chicago, 
where they attracted great attention and were admired by 



184 



DAIRY CALENDAR. 



thousands who had never heard of such novel ana beautiful 
cattle before. This herd was sold and exported to a wealthy 
resident of the City of Mexico, where they are now kept 
and are doing well in that congenial climate. There is an 
association of breeders of these cattle known as the Dutch 
Belted Cattle Association of America, who have adopted a 
high standard of excellence, requiring breeders to breed 
typical animals of correct markings, thereby gaining 
uniformity and correctness of type. The association issues 
a herd-book, _ of which vol. 4, of recent issue, is the last 
number. 



ENGLISH STANDARDS FOR ANNUAL YIELD OF 
MILK OF THE VARIOUS BREEDS. 

The standards proposed for the respective breeds by the 
British Dairy Farmers' Association for entry in the " Dairy 
Cattle Register" are as under: 

Weight of Milk in Pure Butter Fat per 

the Milking Period Day (average of two 

(not exceeding n tests as determined 
Pedigree and Non-Pedigree. months). by analysis). 

lbs. lbs. 

Short-horn 8500 1.25 

Jersey 6000 1.25 

Guernsey 6000 .1.25 

Ayrshire 7500 i.oo 

Red Polled..- 7000 i.oo 

Kerry and Dexter Kerry.. 4500 0.75 

Dutch (Holstein) 8500 . i.oo 

The standard for crosses of either of the above will be 
the mean of the standards for the pure breeds. No animal 
is admitted whose milk contains less than 12 per cent of 
solids at any test. (McConnell.) 



MILK. 



185 



AVERAGE PERCENTAGE C03IP0SITI0N OF MILK 
FR03I DIFFERENT BREEDS. (Konig.) 



Name of Breed. 



Steyer (Austrian) 

Simmenthal (Swiss) 

Tillerthal (Tyrolean). . . 
Vorarlberg (Austrian).. 

Algau ( Bavarian) 

Bohemian 

Holstein 

Oldenburg (German). . . 

Angler (Danish) 

Short-horn 

Devon 

Ayrshire 

Jersey 

Guernsey 

French 

Scandinavian 



OH 

l< 



24 



86.90 
87.26 

87-43 
87.38 
87.88 
86.00 
88.04 
87.95 
88.15 
87.201 
86.57! 
86.93 
85-90! 

85-39 
87.20 
88.00! 



4.17 
3-79 
3 70 
3-54 
3.20 
5,06 
3-25 
3.38 
3.12 

3-47 
4-44 
3-58 
4-32 
5-11 
3-90 
3-51 



•o 



<u 



.5 3 

<n — 



3-24 

2.64 

3-07 

2.91 

3-22 
3-67 

3-99 
3.10 

3.21 

3-42 
3-34 
398 
3-07 
2.76 



yj he 
^ 3 



4.96 
5.81 
5-10 
5-40 
5-13 
4-63 
4. 16 
4.81 



5-43 

5 43 
5-70 
4-38 
5.06 

4-97 



73 
70 
70 
77 
57 
64 
56 
76 

69 

64 

64 

74 

14 (? 

77 

76 



Oc/3 



13. 10 

12.74 
12.57 

12.62 

12.12 
14.00 
11.96 
12.05 
11.85 
12.80 

13 43 
13-07 
14. 10 
14.61 
12.80 
12.00 



ofci 

C/5 



8-93 
8.95 
8.87 
9.08 
8.92 
8.94 
8.71 
8.67 
8.73 
9-33 
8.99 

9-49 
9.78 

9-50 
8.90 
8.49 



RESULTS OF ENGLISH MILKING TRIALS. 

(Averages of breed tests conducted at the annual dairy 
shows of the British Dairy Farmers' Assoc, 1879-93, 
inclusive.) 






178 
202 

77 
10 
18 



542 



Breed. 



Short-horns 
Jerseys. ... 
Guernseys.. . 
Holsteins (Dutch) 

Ayrshires 

Devons 

Red Polls 

Welsh 

Aberdeen Angus 
Kerries and Dex- 
ter Kerries 
Crosses 



Aver- 


Total Solids. 


Fat. 


Solids 


age 

Yield of 


- 




not 
Fat, 
Per 










Milk 


Yield 


Per 


Yield 


Per 


per 
Day. 


per 
Day. 


Cent. 


per 
Day. 


Cent. 


Cent. 


lbs. 


lbs. 




lbs. 






44-03 


5-659 


12.85 


1.664 


3-78 


9.07 


27.58 


4-033 


14.62 


1-372 


4.96 


9.66 


29.36 


4.180 


14.26 


1. 418 


4-83 


9-43 


45-19 


5-534 


12.25 


I 540 


3-41 


8.84 


37.82 


5.086 


13-45 


1-595 


4.22 


9-23 


30. 12 


4-319 


14-34 


1.476 


4-90 


9-44 


35-" 


4 551 


12.96 


1-377 


3-92 


9.04 


46.00 


5.860 


12.74 


1. 914 


4.16 


8.58 


60.30 


8.285 


13-74 


3.009 


4-99 


8.75 


26.59 


3-555 


13-37 


I. no 


4.18 


9.19 


42.94 


3-654 


12.78 


I 569 


3-65 


9.13 



Live 

Weight. 



lbs. 

1403 (28)* 

832 (44) 

1038 (13) 

1383 ( 3) 
1060 ( 7) 

1 201 ( s) 



749 ( 9) 
1339 ( 7) 



* Average for 28 animals. 



186 



DAIRY CALEKDAR. 



AVERAGE YIELDS AND COMPOSITION OF MILK 
OF DIFFERENT BREEDS. (Hucho.) 



Breed. 


Live 
Wt,, 
Lbs. 


Annual 
Yield. 


Average Per Cent, 


Per 1000 lbs. 
Live Wt. 


Milk, 
lbs. 


Fat, 
lbs. 


Solids. 


Fat. 


Solids 
not 
Fat. 


Milk, 
lbs. 


Fat, 
lbs. 


Short-horn 

Brown Swiss... 

Holstein 

Guernsey 

Ayshire 

Jersey 

Angler 


1300 

1300 

1 100 

1050 

1000 

900 

900 

550 


6800 
7300 
7700 
6600 
6600 
6600 
6600 
5000 


260 

275 
230 

330 
245 
300 
240 
190 


12.9 
13.0 
II 8 
14.7 
12.5 
14.7 

13. 
12.5 


3-8 
3-8 
30 
5-0 
3-7 
50 

3-4 
3-8 


9.1 
9.2 
8.2 

9-7 
8.8 

9-7 
8.6 
8.7 


5200 
5600 
7000 
6300 
6600 
6700 
7300 
9000 


200 
210 
210 
310 
24s 
330 
270 
350 


Kerry 





WORLD'S COLUMBIAN EXPOSITION, 1893. 

Results of Breed Tests. 



A. Breed Test No. I (Cheese Test), May 10 to 25. 
Milk Fat Price of 

Pro- Pro- Cheese, Cheese Cost 

duced, duced, lbs. per lb., of 

lbs. lbs. cents. Feed. 

15 Jerseys 13,296.4 601.91 1451.8 13-36 $98.14 

15 Guernseys 10,938.6 488.42 1130.6 11.95 76.25 

15 Short-horns 12,186.9 436.60 1077.6 13.00 99-36 

B. Breed Test No. 2 (Ninety-day Butter Test), June 1 to Aug. 

Butter Price of 
credited Butter. 

25 Jerseys 73,488.8 3516.08 4274.01 $1747-37 $587-5° ^ 

25 Guernseys 61,781.7 2784.56 3360.43 1355-44 484.14 

24 Short-horns 66,263.2 2409,97 2890.87 1171.77 501.79 

Averages per day per cow. 

Fat, Cost of 

per cent. Food. 

Jerseys 32.7 1.56 4.78 26,1 cts. 

Guernseys 27.5 1.24 4.51 21.5 " 

Short-horns 30-7 1-12 3-64 23.2 " 

C. BreedjTest No. 3 (Thirty-day Butter Test), Aug. 29 to Sept. 

Butter Price of 
credited Butter. 

15 Jerseys 13,921.9 685.81 837.21 $385.59 $111.24 

15 Guernseys 13,518.4 597-9<^ 724-17 329.77 92-77 

15 Short-horns 15,618.3 555-43 662.67 303.69 104.55 

D. Breed Test No. 4 (Heifer Test), Sept 30 to Oct. 20. 

7 Jerseys 3356.6 155.38 194.23 $77-69 $34-44 

6 Short-horns 2581.0 97.89 122.36 48.95 23.53 



Net 
Gain. 
$119.82 
88.30 
81.36 

29. 



11323.81 
997.64 
910.12 



28. 



$274.13 
237.00 



$56.28 
47-42 



MILK. 



187 



RESULTS OF BREED TESTS CX3NDUCTED BY 
AMERICAN AGRICULTURAL. EXPERIMENT 
STATIONS. 



Breed. 



No. of 
Cows 
In- 
cluded. 



New York (Geneva): 

Jersey 

Guernsey 

Holstein 

Ayrshire 

Short-horn 

Devon 

American Holderness. 
Maine : 

Jersey 

Holstein 

Ayrshire 

New Jersey : 

Jersey 

Holstein 

Ayrshire 

Short-horn 

Guernsey 



No. of 
Lacta- 
tion 
Periods 



Average yields per 
Lactation Period. 



Milk. 



lbs. 
5788.5 
6450.8 

9946.3 
6816.8 

5642.9 
4118.6 
4894.0 

5460 
8369 
6612 

7695 
8455 
7461 

10457 
7446 



Fat. 



lbs. 

332 -4 

347-7 

312.8 

242.2 

242.1 

180.9 

176.7 

297 
285 
233 



376. 
300. 
275. 
396. 
379- 



Average 

per cent 

Fat. 



5-74 
5-39 
3-iS 
3-55 
4.29 

4-39 
3.61 



5-50 
3-47 
3-67 

4.89 
3-55 
3-69 
3-79 

5 -09 



Averages for all Breeds and Lactation Periods 



Jersey 

Guernsey 

Holstein 

Ayrshire 

Short-horn 

Devon . 

American Holderness 



Total 



9 
8 


17 
12 


9 


12 


10 


19 


5 
4 
2 


5 
8 
6 


47 


79 



6048 

6783 

9179 

6909 

8531 

4II9 



331-8 
358.2 
302.7 

2473 
334-6 
180.9 
176.7 



5-49 
5.28 

3-30 
3-58 
3-92 
4-39 
3-61 



The animals included in the foregoing breed tests rank 
on the average as follows: 

1. As to yield of fat: Guernsey, Short-horn, Jersey, Hol- 
stein, Ayrshire, Devon, American Holderness. 

2. As to yield of milk: Holstein, Short-horn, Ayrshire, 
Guernsey, Jersey, American Holderness, Devon. 

3. As to richness of milk : Jersey, Guernsey, Devon, Short- 
horn, American Holderness, Ayrshire, Holstein. 



188 



DAIRY CALENDAR. 



AVERAGE YIELDS OF MILK AND FAT BY PRE- 
MIU3I COl^S AT STATE FAIRS, 1894. 



State. 



New York. 
Maine. 

Ohio. 

Indiana. 
Illinois. 



Wisconsin. 

Iowa. 
Nebraska. 



California. 

Toronto, 

Can. 



Name of Cow. 



Intze Von Hol- 
lingen 

Very Much 

Hilton Maid 

Peterina 2d 

Nahe 2d 

Toltecs Genet 

Cows ove7- 3 yrs. 

old. 
Beulah Shawlan .. 

Alline Clyde 

Empr'ss Josephine 
Cows uttder 3 yrs. 

old. 

Kitty King 

Luella 2d 

Parana Abbe Kirk 

6th 

Johanna 5th 

Daisy 

Schoone 

Linda Pedro 

Beulah Shawlan. . . 

Eurodna 

BontjeP 2dGerben 

Geertje Lefing 

Lutska Isabell . 

Nettie Glenn 

Queen 

Lady Woods 

Eunice Clay 



Breed. 


Milk. 


Fat. 




lbs. 


lbs. 


Holstein 
Jersey 

Holstein 


58.55 
48.68 

39-5° 
43-68 


1. 691 
2.190 
1.896 


Jersey 


44-75 


2.060 


4( 


57-75 
57-33 


1-59 
1.66 


Jersey 


47.00 
26.75 


1-553 
1-453 


Ayrshire 
Holstein 


37-43 
39-95 
54-90 


1-585 
1-535 
1-565 


Jersey 
Ayrshire 


29.60 
29-45 


1.485 
-845 


Holstein 


17.00 


.870 


" 


«3-95 


2.500 


Jersey 

Holstein 

Jersey 


40.15 
63.60 
32.85 


2.42 

2.095 

2.015 




40.32 


1-573 


Holstein 


40.12 
44.62 


1-597 
1.490 


*' 


50-31 


1. 510 


Aberdeen 


43-44 


1-425 


-Angus 


33-94 


1. 185 


Jersey 
Holstein 


24 50 
38.58 
65.00 


1 .160 
2.626 
1-59 



Fat. 



p.c, 



4-50 
4.80 



Test made at 



Fairgrounds. 



Home. 



4.62 

75 

90 " 
3.30 Fairgrounds. 

5-43 " 



33 



4 

3-»4 

2.85 



Home. 

95 
28 

13 

90 Fair grounds. 

07 

35 
00 
28 

49 
72 

74 
45 



HIGHEST RECORD FOR YIELD OF FAT 

During Twenty-four Hours Made by any Cow in 
a Public Test. 



Brienz, Brown-Swiss, 11 years old, weighing 1395 lbs. 

Average daily yield of milk 81.7 lbs. ; 

" "fat 3. II " 

" per cent of fat in day's milk. . . 3.81 " 
(American Dairy Show, Chicago, 1891; 3-day test.) 



MILK. 189 

METHODS OF JUDGING THE VALUE OF DAIRY 

COAVS. 

The British Dairy Farmers' Association, which has con- 
ducted tests of dairy cows at their annual fair for the last 
fifteen years, has scored the dairy cows competing for pre- 
miums according to the following scale during late years : 

I point for each pound of milk; 
20 points for each pound of fat; 
4 points for each pound of solids not fat. 
I point for each ten days in milk after the first twenty 
days (limit 200 days). 
10 points are deducted from the total score for each 
per cent, of fat below three per cent in the milk. 

The cows entered in the test are separated into four 
classes, according to the breed, each class being divided 
into two divisions, cows and heifers. The classes are 
Shorthorns, Jerseys, Guernseys, and cross-breeds. 

Other associations abroad or in this country have not 
generally followed any definite plan from year to year in 
awarding premiums to dairy cows at fairs, the awards having 
been given to cows producing most milk, or richest milk, or 
most butter-fat, or most solids, during the test, which may 
have lasted one to three days. In the milking trials con- 
ducted by the Royal Agricultural Society of England, the 
size of the cows has been considered, the cows being, as 
a rule, separated into two classes, viz., over and under 
iioo lbs. live weight. 

From the best information at hand at the present, the 
system of awards adopted by the British Dairy Farmers' 
Association, and given above, must be considered the most 
perfect and the most just to all concerned. Its main short- 
comings lie, as it would seem, in its not considering the 
food eaten by each animal during the test and in the fact 
that the test is made at the fair, and not at home under 
every-day conditions and in surroundings familiar to the 
animals. The former objection would be removed by tak- 
ing into account the dry matter in the food eaten, as shown 
by chemical analysis. 



190 



DAIRY CALENDAR. 



PERCENTAGE COMPOSITION OF VARIOUS KINDS 
OF MILK. (KoNiG.) 



Human 

Mare 

Buffalo 

Ass 

Cow 

Ewe 

Goat 

Sow 

Bitch 

Elephant 

Hippopotamus.. 

Camel 

Llama 



No. of 






Casein 


Milk . 
Sugar. ^ 




Analy- 
ses. 


Water. 


Fat. 


and Al- 
bumen. 


Lsh. . 


107 


87.41 


3-78 


2.29 


6.21 


31 


50 


90.78 


1. 21 


1.99 


5.67 


35 


8 


82.25 


7-51 


5.05 


4-44 


75 


7 


89.64 


1.64 


2.22 


5-99 


SI 


793 


87.17 


3.69 


3-55 


4.88 


71 


32 


80.82 


6.86 


6.52 


4.91 


89 


38 


85.71 


4.78 


4.29 


4.46 


76 


8 


84.04 


4-55 


7-23 


3.13 I 


05 


28 


75-44 


9.57 


11.17 


3 09 


73 


3 


79-30 


9.10 


2.51 


8.59 


50 


I 


90-43 


4-51 




4.40 


II 


3 


86.57 


3.07 


4.00 


5-59 


77 


3 


86.55 


3.15 


3.90 


5.60 


80 



Specific 
Grav- 
ity. 



1.0270 

1-0347 
1.0330 

1-0345 

I. 0316 

1.0341 

1.0328 

1.038 

I 035 

1.0313 



1.042 
1.034 



COMPOSITION OF MORNING AND EVENING MILK, 
AND OF MORNING, NOON, AND EVENING MILK. 

(KONIG.) 





No. 
of An- 
alyses. 


Water. 


Fat. 


Casein 

and 

Albumen. 


Milk- 
sugar. 


Ash. 


Total 
Solids. 


Morning milk. 
Evening " 


157 
157 


Per ct. 

86.70 
86.47 


Per ct. 

3.32 
3.56 


Per ct. 

3-63 
3-65 


Per ct. 

5-64 
5.60 


P'rct. 

•71 
•72 


Per ct: 

13 • 30 
13-53 


Morning milk. 
Noon " 
Evening " 


28 
28 

2i 


88.08 
87.44 
87.49 


3.06 

3-87 
3.62 


3-24 
3.26 

3-19 


4.88 
4.68 
4.99 


•74 
-75 
•71 


11.92 
12.56 
12.51 



C03IP0SITI0N OF DIFFERENT PARTS OF THE 
SAME MILKINGS. (Konig.) 



First portion . . 
Second " 
Third " .. 



No. 
of An- 
alyses. 


Water. 


Fat. 


7 
7 
6 


Per ct. 

89.84 
88.12 
86.29 


Per ct. 

1.78 
3-34 
4-52 



Casein 

and 

Albumen. 



Per ct. 



•94 
-59 



Milk- 


Ash. 


sugar. 




Per ct. 


P'rct. 


4.81 


.69 


4.92 


.68 


5.88 


.72 



Total 
Solids. 



Per ct. 

10. 16 
11.88 
13.7' 



MILK. 



191 



AVERAGE ANALYSES OF A3IERICAN SAMPLES 
OF MILK AND DAIRY PRODUCTS. (Goessmann.) 





Whole 
Milk. 


Skim- 
milk. 


Butter- 
milk. 


Cream 

from 

Cooley 

Creamer. 


Butter. 


No. of samples 


1738 


328 


31 


176 


25 


Water 


86.51 
4.14 
3.20 

5-45 
.70 


90.52 

•39 

3-53 

4.76 

.80 


91.67 

.27 

2.79 

4^47 
.80 


73^53 
17.98 

■■7.87 
.62 


10.89 

83^95 
.42 


Fat 


Casein and albumen.. 


Ash 


4^74 






100.00 


100.00 


100.00 


lOO.OO 


100.00 


Total solids 


13-49 
9-35 


9.48 
9.09 


8.33 
8.06 


26.47 
8.49 


89.11 
5.16 


Solids not fat 



C03IP0SITI0N OF COWS' MILK. (Konig.) 





Average of 
793 Analyses 
(largely Euro- 
pean). 


Minimum. 


Maximum. 


Water 

Fat 


87 17 per cent. 
369 '■ " 
^ ;°3 j-3-55perct. 

4.88 per cent. 
.71 " 


80.32 per cent. 
X.67 - " 

^;2p°7perct. 

2.11 per cent. 

•35 " " 


90.69 per cent. 
6.47 " " 

x:S [6.40 per ct. 

6.12 per cent. 
1. 21 " " 


Casein 

Albumen 

Milk-sugar 


Ash 






Total solids 

Solids not fat 


100.00 

12.83 percent. 
9.14 " " 
I 031.6" " 


9-31 


19.68 


Specific gravity 


1.0264 


1.0370 



CALCULATION OF COMPONENTS OF COWS' 

MILK. 

According to Vieth the components of milk solids will 
stand in the ratio to one another of about 

10 : 13 : 2 

for caseinand albumen : milk sugar : ash. 

If the solids not fat in a sample of milk are 9 per cent, 



192 



DAIRY CALENDAR. 



the per cent, of casein in the same will be approximately 
^^ X lo = 3.60 per cent; sugar, /g X 13 = 4-68 per cent; and 
ash, ^5 X 2 = .72 per cent. 

TABLE SHOWING RELATION OF FAT TO CASEIN 
AND OTHER SOLIDS. (Cooke.) 



Total Solids. 



Fai. 



Casein and Milk-sugar 
Albumen. and Ash. 



11.00 3 



07 



11.50 3-29 

12.00 3.50 

12.50 3-75 

13-00 3-99 

13-50 .. 4-34 

14.00 4.68 

14-50 4-93 

15-00 5-38 

15-50 5 69 

16.00. 6.00 

This table, which is summarized from the analyses of 
about 2400 American samples of milk, shows that while the 
percentage of fat varies from 3.07 to 6 per cent, or nearly 
double, that of casein varies only from 2.92 to 4.30 per cent. 
It also shows that a higher percentage of fat is always 
accompanied by a higher percentage of casein. Milk- 
sugar and ash increase but little as the milk grows richer. 



2.92 
3.00 
3-07 
3-19 
3-30 
3-44 
3-57 
3-79 
4.00 

4-15 
4-30 



01 



21 

43 
56 
71 
72 

75 
68 
62 
66 
70 



FERTILIZING INGREDIENTS 

UCTS. 



IN DAIRY PROD- 



Average of American Analyses. (Cooke and Hills.) 




MILK. 



193 



COMPOSITION OF COLOSTRUM. (Konig.) 



Ewe. 
Goat 
Sow. 
Cow. 



No. of 
Anal- 
yses. 


Water. 


Casein. 


Albu- 
men. 


Butter- 
fat. 


Milk- 
sugar. 

4.6 

3-9 
2.7 


11 

I 

I 

42 


77-9 
64.1 
70.1 
74.6 


4.9 

5-2 

7.6 

4.0 


3-4 

3-2 

8.0 
13-6 


8.3 

245 

9-5 

3-6 



Ash. 



30 



COMPOSITION OF ASH OF COWS' MILK AND 
COLOSTRUM. 

Cows' Milk. 

Total ash 7 per cent 

100 parts of ash will contain : 

Potash 24 " 7 

Soda 6 " 6 

Lime 23 " 35 

Phosphoric acid 28 " 41 

Chlorin 13 " 13 



Colostrum. 
1.6 per cent 



A CHAPTER ON MILK TESTING. 

The Babcock milk test is the only quick and simple 
method of determining the fat content of milk which has 
been generally adopted ip this country. The test was in- 
vented by Dr. S. M. Babcock, of Wisconsin Agricultural 
Experiment Station, and was first published in July, i8go. 
The following is an outline of the method: 

A known quantity of milk (17.6 cubic centimeters, or 
about 1^ of an ounce) is pipetted off into a graduated test- 
bottle; 17.5 cc. of commercial sulphuric acid, of a specific 
gravity of 1.82 to 1.83, is then measured out by means of 
a graduated cylinder or an automatic pipette, and added to 
the milk. The two fluids are mixed, and when the curd is 
dissolved the test-bottles are placed in a centrifugal ma- 
chine and whirled for 5 minutes at a rate of 800-1200 revo- 
lutions per minute, the small hand-machines on the market 
requiring the higher number of revolutions. Boiling hot 
water is then filled into the bottles, by which means the 
liquid fat is brought into the narrow graduated neck of the 



194 DAIRY CALENDAR. 

bottles ; after an additional whirling of the bottles for a 
minute, the length of the column of fat is read off in per 
cent. 

The whole process of testing a sample of milk according 
to this method will take less than a quarter of an hour 
when a little skill in manipulation has been reached. 

The various dealers in dairy implements have placed 
Babcock machines on the market in sizes from 4- to 60- 
bottle machines, and supply the necessary outfit, as test- 
bottles, pipettes, graduates, and sulphuric acid. There are 
at present three different types of machines — hand-machines 
(friction or cog-wheel machines, the latter ones to be pre- 
ferred, but also somewhat more expensive), steam turbine 
and belt-power machines. Among the steam turbine tests 
Sharpies' Russian Babcock Tester deserves special men- 
tion, since the bottles used in this machine can be filled 
while the machine is in motion. The test bottles used are 
arranged for half the usual quantity of milk. 

Points to be watched in making tests by the Babcock 
method : 

The strength of the acid used is very important; its 
specific gravity should not go below 1.82 or above 1.84 ; if 
the acid is somewhat too strong less may be taken, and a 
little more if it is rather weak. It is, however, not possible 
to make a satisfactory test with acid of a specific gravity 
below 1.82. Keep the acid bottle corked when not in use, 
as the acid will otherwise take up moisture from the air. 

The centrifugal machine should run at a rate of about 
800 to 1000 revolutions per minute; if its diameter is small, 
whirl 1000 or 1200. 

Soft or rain-water is used in filling up the bottle after 
boiling, or hard water may be used if some drops of sulphuric 
acid have been added to it before the boiling. 

In adding the acid the bottle should be held at an angle, 
so as to cause the acid to follow the inside of the wall. Mix 
the milk and acid at once, or within a short time, and pro- 
ceed with the test without delay. 

Read off results before the fat begins to crystallize. If 
many tests are made at a time, and the room is cold, place 



MILK. 195 

the bottles in a pail with hot water and keep them warm 
until results are recorded. 

Application of Babcock's Test. — The method maybe used 
to advantage in determining the fat content of full milk, 
skim-milk, buttermilk, whey, cream, condensed milk, and 
cheese. It cannot be recommended for the estimation of 
fat in butter, since the error of analysis in this case is too 
large. In testing separator skim-milk, buttermilk, and whey 
by this method, no reading should be taken lower than one- 
tenth of one per cent. If only a small drop or two of liquid 
fat appears in the neck of the bottles after finished whirling, 
the result is therefore to be put down as .i per cent, instead 
of estimates of .05, and still lower, which are sometimes 
made. 

Lactometer. — The Quevenne lactometer, with the ther- 
mometer tube extending into the narrow stem of the instru- 
ment, is recommended for dairy work. In the N. Y. Board 
of Health lactometer, often used, the scale is divided into 
120 divisions, the mark 100 corresponding to a specific 
gravity of 1.029, and that of 120 to a specific gravity of 
1.0348. These lactometer degrees can be converted into 
Quevenne lactometer degrees by multiplying by .29. The 
following table gives the readings of the two scales be- 
tween 60 and 120 on the Board of Health lactometer: 



196 



DAIRY CALENDAR. 



TABLE SHOWING THE QUEVENNE LACTOMETER 
DEGREES CORRESPONDING TO THE SCALE OF 
LACTOMETERS GRADUATED FROM O TO 120. 



Ordinary 


Quevenne 


Ordinary 


Quevenne 


Ordinary 


Quevenne 


Scale. 


Scale. 


Scale. 


Scale. 


Scale. 


Scale. 


60 


17.4 


81 


23-5 


lOI 


29-3 


61 


17.7 


82 


23.8 


102 


29.6 


62 


18 


83 


24.1 


103 


29.9 


63 


18.3 


84 


24.4 


104 


30.2 


64 


i3.6 


85 


24.6 


105 


30.5 


65 


18.8 


86 


24.9 


106 


30- 7 


66 


19. 1 


87 


25.2 


107 


31 


67 


19.4 


88 


25-5 


108 


31-3 


68 


19.7 


89 


25.8 


109 


- 31-6 


69 


20 


90 


26. 1 


no 


31-9 


70 


29-3 


91 


26.4 


III 


32.2 


71 


20.6 


92 


26.7 


112 


32.5 


72 


20.9 


93 


27 


"3 


32.8 


73 


21.2 


94 


27-3 


114 


33-1 


74 


21.5 


95 


27.6 


115 


33-4 


75 


21.7 


96 


27.8 


116 


33-6 


76 


22 


97 


28.1 


117 


33-9 


77 


22.3 


98 


28.4 


118 


34-2 


78 


22.6 


99 


28.7 


119 


34-5 


79 


22.9 


100 


29 


120 


34.8 


80 


23.2 











In taking the specific gravity of milk by means of a lac- 
tometer, the temperature of the milk should not vary more 
than 10° either way from 60° F. The following tables 
show the proper corrections for temperature to be made, if 
the milk was either warmer or colder than 60° F. , the tem- 
perature to which the specific gravities of all liquids are 
usually referred. 

In practical work sufficiently accurate corrections for tem- 
perature may generally be made by adding .1 to the lacto- 
meter reading for each degree above 60° F. , and by subtract- 
ing .1 for each degree below 60°; e.g., if the reading at 64° 
is 29.5, it will be about 29.5 -|- .4 = 29.9 at 60°; if 34.0 at 52°, 
it will be about 34.0 — .8 = 33.2 at 60°. By reference to the 
following table we find it is more correctly 33.0. 



MILK. 



197 



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c 

XI 
a 

k. 

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4; 

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ril 

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a 

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<u 
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198 



DAIRY CALENDAR. 



a 

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«i « vb 



MILK. 199 

CALCULATION OF TOTAL SOLIDS OF MILK. 

The relation existing between the various components of 
the milk is such as to make possible the calculation of the 
percentage of solids not fat, and total solids, in a sample of 
milk when the fat content and the specific gravity (lactom- 
eter reading) of the milk are known. Several formulas 
have been worked out by chemists in different parts of the 
world, by the application of which the total solids may be 
calculated from the percentage of fat and the specific gravity 
of the milk. We give here Babcock's formula, as it is 
simplest and gives results of all necessary accuracy for 
practical purposes. The formula is: 

^ + •7/ 



and 



Solids not fat = 

3.8 



Total solids = ^^'^ +/, 



where L = lactometer reading and / = per cent of fat in the 
milk.* 

Rule, — Add the Quevenne lactometer reading at 60° F. to 
seven-tenths of the per cent of fat, divide the sum by 3.8 
and correct as given below for milk poorer than 3 per cent 
and richer than 4 per cent. The result will be the per cent 
of solids not fat in the milk; this added to the per cent of 
fat gives the per cent of total solids present. 

In the following tables calculations of per cent of solids 
not fat have been made according to a more general formula, 
also given by Babcock, for values of fat content from .0 to 
t%, and for specific gravities ranging from 1.017 to 1.040. 
The results obtained by using these tables will in careful 
work vary only within .2% of the true content of solids not 
fat present. 

* Correction to be made in calculating per cent of solids not fat, and solids, 
from per cent of fat and lactometer reading by the preceding formulas : 

For milks containing less than \% of fat subtract 09 

" " " from I t0 2^ " " " 06 

" 2 " 35^ " " '• 03 

" " " " 3 to 45? of fat no correction. 

" " " " 4 " s% " " add .03 

»« " " " .; " t% " " " 06 



200 



DAIRY CALENDAR. 



•3,PB3^ 


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r^ t^oo 00 


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t^oo' crio 

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lONO t>00 
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con- mvo 

CO CO CO CO 


t^OO OVQ 
CO CO CO * 



MILK. 



'40] 



•o-)3BT I : : : : : : . : : : : . 



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0^ 0\ 0< O 



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t^ t^ t^CO 



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inirjlAlO iO>OV0\0 t^t^ t~-CO OOOOOOO OvC^OO 



H mvo O- 
irt irt in m 



t^ t^ t^OO 0O0000O> OnO^OO 



lomuim vovcvoo t^t^f^tv ooooooo^ 0\0o>0 



lOlAiTilT) VOVOVC^ 



t-» r^ t^ ^s. 



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lo m >o m 



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202 



DAIRY CALEKDAR. 





t^OO OtO 

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MILK. 203 

MILK STANDARDS. 

Solids. Fat. Solids not Fat. 

Vermont 12.5^ [3-25^] 9.25^ 

Massachusetts 13.0^ [3-7^] 9.3% 

" , in May and June. 12.0% 

New York 12.0^ 3.0^ [9.0^] 

New Jersey 12.0^ 

Michigan 12.5^ 3.0^ [9.5^] 

Wisconsin 3,0^ 

Minnesota 13.0^ 3.5^ [9.5^] 

Iowa 2,-0% 

England [11.5^] 2.5^ 9.0^ 

ADULTERATION OF MILK. 

The legal standards adopted in the different States of the 
Union determine the limits for fat or solids, below which 
the milk offered for sale must not fall. Where no control 
sample can be taken of a suspected sample of milk, calcula- 
tions of the extent of the adulteration practised are made 
on basis of the legal standard in each State. Whenever 
possible, a control sample should be secured on the prem- 
ises of the suspected party, and subjected to analysis. If 
the control sample contains appreciably less fat or solids 
not fat than did the suspected sample, the latter was 
skimmed or watered, or both skimmed and watered. 

Skimming. — I. If a sample is skimmed, the following for- 
mula will give the number of pounds of fat abstracted from 
100 lbs. of milk : 

Fat abstracted =x = legal standard for fat — /, . (I) 
/being the per cent of fat in the suspected sample. 

In this and following formulas the percentages found in 
the control samples, if such are at hand, are always to be 
substituted for the legal standards, 

II. The following formula will give the per cent of fat 
abstracted, calculated on the total quantity of fat originally 
found in the milk: 

/X TOO 

X = 100 — , ^ . . . . (ID 

leg. stand, for fat ' ^ ^ 



204 DAIRY CALENDAR. 

Watering. — I. If a sample is watered, the calculations 
are most conveniently based on the percentage of solids 
not fat in the milk: 

Per cent extraneous water in milk 

-y X loo .jj^. 

= ;»; = ICG — — -— -— , . (Ill) 

leg. stand, for solids not fat 

s being the per cent of solids not fat in the suspected 

sample. 

Example. — A sample contains 8.5 per cent of solids not 

fat ; if the legal standard for solids not fat be 9 per cent, 

8.5 X 100 ^ ,„ . , . 

100 — — = 5.6, will give the per cent of extraneous 

9 
water in the suspected sample of milk. 

II. Watering of milk may also be expressed in per cent 
of water added to the original milk, by formula IV : 



Per cent water added to original milk 

100 X leg. stand, for solids not fat 



- 100. (IV) 



100 X Q 
In the example given above, — 100 = 5.9 per cent 

8-5 

of water was added to the original milk. 

Watering and Skimming. — If a sample has been both 
watered and skimmed, the extent of watering is ascertained 
by means of formula III ; and the fat abstracted found ac- 
cording to the following formula : 

Per cent fat abstracted 

, , , leg. stand, for solids not fat ^ , ,.^. 
= .;«: = leg. stand, for fat X/. (V) 

Example. — A sample of milk contains 2.4 per cent of fat 
and 8.1 per cent solids not fat; then 

8.1 X 100 

extraneous water in milk = 100 = 10 per cent; 

9 

9 X 2.4 
fat abstracted = 3 ^- ■ = -33 per cent. 



MILK. 205 

lOo lbs. of the milk contained lo lbs. of extraneous water 
and .33 lbs. of fat had been skimmed from it. 

TAINTED MILK. 

The causes of tainted milk have been classified by the 
Swiss scientist Dr. Gerber as follows : 

1. Poor fodder. 

2. Poor, dirty water, used not only for watering the cows, 
but also for washing the cans. 

3. Foul air in cow-stable. 

4. Uncleanliness in milking. 

5. Keeping the milk too long in too warm and poorly 
ventilated places. 

6. Neglecting to cool the milk quickly after milking. 

7. Lack of cleanliness in the care of the milk. 

8. Poor transportation facilities. 

9. Sick cows. 

10. The cows being in heat. 



206 



DAIRY CALENDAR. 



II. CREAM. 



PERCENTAGE COMPOSITION OF CREAM. (Konig.) 





Mean of 43 
Analyses. 


Minimum. 


Maximum. 


Water 


68.82 

22.66 

376 

4-23 

•53 


22.83 

•63 
•59 
.11 


83-23 

29.93 

7.88 

5-52 

2.50 


Fat 

Casein, Albumen, etc 


Milk Sugar 

Ash 






100 . 00 





PERCENTAGE COMPOSITION OF DAIRY 
PRODUCTS. (KoNiG.) 



Skim - milk, grav 
ity creaming . . 

Centrifugal skim 
milk 

Buttermilk 

Whey 

Preserved milk 

Condensed milk, 
(no sugar added) 

Condensed milk, 
(sugar added). . . 

Scherff's condens- 
ed milk 

Koumiss (from 
mares' milk) — 

Koumiss (from 
cows' milk). .. 

Kephir 



No. of 
Analy- 
ses. 




rt 
fe 


Casein 
and Al- 
bumen. 




< 


56 


90-43 


-87 


3.26 


4.74 


.70 


7 
57 
46 

4 


90.60 
90.12 

93-38 
87 97 


•31 
1.09 

•32 
3 21 


3.06 

4-03 
.86 

3-34 


5-29 
4.04 

4-79 
4-74 


•74 
•72 
.65 

•74 


36 


58.99 


12.42 


11.92 


14.49 


2.18 


64 


25.61 


10.35 


11.79 


50.06* 


2.19 


5 


72.87 


6.62 


8.20 


10.63 


1.68 


43 


90.44 


1 .46 


2.24 


1.77 


.42 


11 
22 


89.20 
91.21 


1.83 
1.44 


2.66 
3-49 


4.09 
2.41 


•43 
.68 



Specific 
Gravity. 



I 0357 

X.0350 
1.0348 
1.0272 
I. 0313 



Lactic Alco- 

acid. hoi. 

.91 I. 91 



•55 
.02 



.14 
•75 



13.84 per cent milk-sugar, 36.22 per cent cane-sugar. 



CREAM. 



307 





o 





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JOS 



DAIRY CALENDAR. 



LIST OF HAND AND POWER CREAM SEPARATORS 
ON THE MARKET, 1894. 



Name. 



Hand Separators. 

1. The De Laval '"'■Baby'''' Cream 

Separators. 

Baby No. i.. .- 

" No. 2 

" No. 3 

2. The Davis Interna"'! Hand 

or Power Separators 
(five styles) 

The Da^ns Hand and Belt 
Power Separators (five 
styles) 

3. U. S. Cream Separators : 

No. 3. B style 

No. 4. A " 

No. 5. B " 

4. The Butter Accumulator y 

No. 3 A and 3 B as separator 
" accumu- 
lator 

Power Separators. 

1. Alpha Separators. 

Alpha No. i. Belt Power... 
" No. 2. " " ... 

" No. I. Steam Turbine 
" No. 2. 
Alpha Acme Belt Power... 
" " Steam Turbine 

Standard Belt Power 

'* Turbine 

2. The Russian Steafn Separa- 

tors : 

The Dairy Russian 

The Standard " 

The Imperial " 

The Standard Belt Separa- 
tors : 

The Dairy Belt 

The Standard Belt 

The Imperial " 

3. U.S. Cream Separators : 

No. I. A and B style 

No. 2. A style 

4. The Reid Improved Danish 

Separator 

5. The Columbia Cream Sepa- 

rators (three styles) — 



Capacity 
per Hour. 



Retail 
Price. 



lbs. 



150 
300 
600 



150-600 



150-600 



600 


200 


350-400 


150 


270-300 


125 


300 


/ 




\ 185 


150 


s 



2000 
3600 
2000 
3600 

1300 
1300 

1000-1300 
IOOO-I300 



700-soo 
I 200- I 500 
2000-3000 

500-600 
1 000- 1 500 
2000-3000 

1800-2300 
1100-1300 

■ 2000-3000 



V 300-600 



$75 
125 
200 



75-200 I 



75—200 J 



500 1 

750 I 

525 I 

800 I 

375 I 

400 I 

350 I 

375 J 



250 1 

350 

500 



200 

350 I 
500 J 



400 
350 



500 



100-150- 



Manufacturer, 



The De Laval Sep- 
arator Co., N. Y. 
City. 



Davis & Rankin 
Bldg. and Mfg. 
Co., Chicago, 111. 



Vermont Farm Ma- 
chine Co., Bel- 
lows Falls, Vt. 

Swedish Cream and 
Butter Separator 
Co., N. Y. City. 



The De Laval Sep- 
arator Co., N. Y. 
City. 



P. M. Sharpies, 
Westchester, Pa. 



Vermont Farm Ma- 
chine Co., Bel- 
lows Falls, Vt. 

A. H, Reid, Phila- 
delphia, Pa. 

Columbia Cream 
Separator Co., 
Avon, N. Y. , 



CREAM. 



309 



HAND AND POWER CREAM SEPARATORS— (C.:7«.) 



Name. 



Capacity 
per Hour. 



Power Separators— (CV7«/V.) 

6. The Jumbo-Alexandria Sep- 
arator 



The Davis Hand and Belt 
Power Separators. . . . 

The Butter Accumulator. 

No. lA, as separator 

" accumulator.. . . 
No. 2A, B, & C, as separator 
" accumu- 
lator 

No. 4A, for cream only. . . 
No. 4B, " " " . 



lbs. 

2500-3000 

800 
■ 1000-1200 
2000-2500 

2000 ) 
1200 f 

6qo 

400 
Butter 

35-40 
20-25 



Retail 
Price. 



$500 

250 

350 
500 

400 



400 I 
200 J 



Manufacturer. 



Davis & Rankin 

Bldg. and Mfg. 

Co., Chicago. 111. 
Davis & Rankin 

Bldg. and M^g. 

Co., Chicago, 111. 



Swedish Cream and 
Butter Separator 
Co., N. Y. City. 



FORMULA FOR FINDING THE FAT CONTENT OF 

CREAM. 

Fleischmann's formula : 

^ r ' r IOO(/ — /]) I r 

Per cent fat in cream — f.2 = r^^— \-ji , 

A 

where R — per cent of cream obtained, /= per cent fat in 
milk, /i — per cent fat in skim-milk ; or 

where F— per cent of fat in butter, B — yield of butter from 
100 lbs. of milk, A = percentage churning. Under ordinary 
conditions of creaming, these formulas may be simplified to 

fi = 6.67/- 1.42, 
/2 = 5.77^. 
Formula for finding the per cent cream to be separated when 
a certain fat content in the cream is wanted (Fleischmann) : 

ioo(/-/0. 

/, /, and /a = per cent of fat in full milk, skim-milk, and 
cream, respectively. 



210 DAIRY CALENDAR. 



III. BUTTER. 

BUTTE R-M AKING. 

By H. B. GuRLER, De Kalb, 111., ex-President 111. State Dairymen's Assn., 
Author of "American Dairying." 

Butter is made from milk. The cow manufactures the 
milk from the food she eats, hence the necessity of sound 
food. Unsound food makes off-flavored milk and poor 
butter. Some cows can manufacture food into milk at a 
profit, others cannot; hence the necessity of knowing the 
individuality of each cow, or her ability to work at a profit 
to her owner. 

At this stage of the dairy work there is no excuse for a 
dairyman not knowing what each and every cow is doing 
for him, thus being able to "weed out" the unprofitable 
ones. 

Be careful and cleanly in milking. Remove the milk to 
a pure atmosphere as soon as drawn from the cows. If the 
cream is raised by gravity process be careful of the sur- 
roundings, as milk will absorb bad odors from decayed 
vegetables, the hog-pen, the cow-yard, the kerosene-can, a 
filthy stable, from cooking in the kitchen, and various other 
sources. 

When milk is put through the separator as soon as it is 
drawn from the cow this source of danger is removed. 
Cream from the separator should be cooled immediately to 
a temperature of 60°; 55° is better. A cooler that will 
aerate at the same time it is cooling is very desirable. This 
is a vital point which many butter-makers stumble over. 
"When through separating and cooling, temper the cream to 
the temperature necessary to have it ripen at the time you 
wish to churn. If it is to be churned the following day this 
temperature should be 65°-7o". If the second day, 55°-6o°; 
and if it is to stand four to seven days, cool to 40°, if possi- 



BUTTER. 211 

ble, as soon as practicable, and hold at that temperature 
until the day before you wish to churn, when it should be 
warmed to a temperature that will give the right acidity by 
the time you wish to churn. This temperature will depend 
on the kind of cream, whether separator cream or cream 
from some gravity process. Cream from shallow setting 
may be sufficiently ripened when taken from the milk. I 
recommend the use of Prof. Farrington's acid tablets for 
testing the acidity of cream (see p. 213). They are a great 
help to a beginner. 

Churn at as low a temperature as you can. This will de- 
pend on the per cent of fat in the cream. Rich cream can 
be churned at a much lower temperature than cream poor 
in fat. Cream from deep, cold setting may be churned at 
58° to 62*'; and thick, rich cream from shallow setting at 
a much lower temperature. An ironclad rule cannot be 
made that will fit all cases. The separator will give cream 
containing various per cent of fat, from 15 to 40 per cent. 
Separator cream containing 15 per cent fat will need to be 
churned at about the same temperature as deep, cold setting 
cream. Separator cream containing 40 per cent can be 
churned at a temperature of 50", can be gathered at 50'', so 
the buttermilk will draw at that temperature. A low tem- 
perature gives the most exhaustive churning. At this tem- 
perature the buttermilk should contain no more fat than 
the average separator skim-milk. Cream containing a large 
per cent of fat does not develop acid as fast as cream with 
more milk in it. Cool cream for churning about two hours 
before, so as to let the butter-fat have time to solidify or 
harden. This gives a more waxy texture to the butter. 

Stop the churn when the butter granules are the size of 
wheat. If the granules are too small there is danger of a 
loss from its passing through the strainer. Wash no more 
than is necessary to remove the buttermilk. The colder it 
is churned the less washing is needed. When butter gathers 
at 54° one washing is sufficient ; if at 62° to 64°, two or 
three washings will be needed. Washing removes some 
of the delicate flavor or aroma. Remove the water from 
the churn ^s soon as possible — as soon as it has done its 



212 DAIKY CALENDAR. 

work. Never allow it to lie and soak unless there is no 
other way of hardening the butter to a temperature where 
you can handle it. 

Salt to suit your trade. Work once or twice, as you pre- 
fer; twice working is preferable, as it makes the nicer-ap- 
pearing butter. Work just enough to remove the mottled 
or streaked appearance. When worked twice this can be 
told at the time by the appearance of the butter. When 
worked but once it cannot be told until the butter has stood 
long enough for the salt to dissolve. If worked but once 
examine the butter the following day, until you make your- 
self a rule of thumb to work by. I have found this neces- 
sary. I am compelled to look after this point in my 
creamery work when the butter is worked but once. Use 
the kind of butter-package that suits your trade, but always 
let it be neat. Never send a mussy-looking package to 
market. You cannot afford to do it. 

DIRECTIONS FOR THE USE OF MANNS' TEST 

FOR ASCERTAINING THE ACIDIVY OF 

CREAM. 

1. Stir the cream thoroughly; insert small end of pipette 
in cream and draw until nearly full; then put the finger over 
upper end of pipette and allow cream to escape slowly (by 
admitting air) until mark on neck of pipette is reached. 
Transfer to a tumbler, rinse the pipette three times with 
lukewarm water, adding the rinsing water to the cream in 
the tumbler. Now add to contents of the tumbler three 
drops of the solution marked " Indicator" (phenolphtalein). 

2. Fill the burette up to the o mark with the solution 
marked " Neutralizer" (alkali solution). 

3. While constantly stirring the cream with the glass rod, 
allow the liquid to flow from the burette into the tumbler 
until the entire contents of the tumbler shows a pink tinge. 
Stop adding the solution from the burette the moment the 
color is permanent. 

4. Read the level of the liquid remaining in the burette. 
The reading shows the amount of acid present. 



BUTTER. 213 

The experience of those using the test indicates that 
where the acidity of the cream is right, to secure the best 
results in yield and flavor of butter, from 38 to 42 cc. of the 
neutralizer will be required for the test. It is a simple 
matter for each butter maker to learn by experiment the 
exact degree of acidity and churning temperature suited to 
the best results, and with these as standards reduce the 
process of butter-making to a certainty. By testing his 
cream in the afternoon the butter-maker will be able to set 
it to ripen at such a temperature that it will show the proper 
acidity for churning next morning. 

In testing the milk for cheese-making the same directions 
are to be followed, excepting that a much less acid condition 
is required; probably 15-20 cc. will give the best results. 
The whole numbers are cubic centimeters; the intermediate 
divisions are fractions of a cubic centimeter. 

Precautions iji Usmg the Test. — The solution marked 
"Neutralizer" is prepared of a certain strength. It is 
essential that this strength remain constant. Never let this 
solution stand without a stopper. Keep in glass or stone- 
ware. 

FARRINGTON'S AliKALINE TABLETS. 

Prof. E. H. Farrington of the Wisconsin Agricultural 
Experiment Station has devised a simple method of ascer- 
taining the acidity of cream in creamery work by means of 
alkaline tablets. Each tablet contains a definite amount of 
a powdered alkali (= approximately 4.5 cc. of a tenth 
normal alkali solution) and a small amount of the indicator 
phenolphtalein. A solution of the tablets in water has a 
reddish color, which is destroyed in the presence of an 
excess of acid. 25 cc. of cream is measured out, and a solu- 
tion of five tablets in 50 cc. of water is added until the color 
of the cream remains slightly red. By placing the solution 
in a graduated 50 cc. glass cylinder the quantity added may 
be directly read off. Experience has shown that properly 
ripened cream will have an acidity requiring for neutraliza- 
tion about 40 cc. of the solution, made up as directed. 



214 



DAIRY CALEKDAR. 



PERCENTAGE COMPOSITION OF BUTTER. (Konig.) 



No. of analyses included. 

Water 

Fat 

Casein 

Milk sugar 

Lactic acid 

Ash 



Aver- 


Mini- 


Maxi- 


Sweet 
Cream 
Butter. 


age. 


mum. 


mum. 


302 






10 


13-59 
84-39 
•74 
-50 . 
.62) 


4-15 

69.96 

.19 

-45 


35-12 

86.15 

4.78 

1.16 


12.93 

84-53 
.61 
.68 


.66 


.02 


15-08 


1.25 


100.00 



Sour 
Cream 
Butter. 



13.08 

84.26 

.81 

.66 

1. 19 



AVERAGE CHEMICAL COMPOSITION OF SWEET 
CREAM AND SOUR CREAM BUTTER. 

(Fleischmann.) 





Made from Sweet 
Cream, not Salted. 


Made from Sour 
Cream, Salted. 




Not 
washed. 


Washed. 


Not 
washed. 


Washed. 


Water 


Per ct. 

15.00 

83 -47 
.60 
.80 
-13 


Per ct. 

15.00 

83-73 

•55 

.60 

.12 


Per ct. 

12.00 

84-75 

-50 

■55 

2.20 


Per ct. 

12.50 

84.62 

.48 

.40 


Fat 


Casein and albumen 

Other organic substances 

Ash, or ash and salt 







PERCENTAGE COMPOSITION OF EUROPEAN SAM- 
PLES OF BUTTER. 



Number of samples 
analyzed 

Water 

Fat 

Casein, milk-sugar, / 
lactic acid, etc. j 

Salt 









French. 




•a 


bfiC 












C 4, 4) 




J3 


.52 

•S 

V 


T3 


a 

C U3 


c 

'a 


in 


Q 


m 


m 


^ 


^ 





28 


12 


40 


5 


78 


* 
15 


24 


11.99 


13-35 


13.84 


12.05 


13-73 


15-33 


12.22 


85-47 


83.40 


84-35 


84 -34 


84.82 


83.00 


85.68 


1. 19 


1-39 


1.23 


1.60 


1.36 


1-47 


1.26 


1-35 


1.86 


-58 


2.01 


.09 


.20 


.84 



w 



50 

II .64 

86.93 
.60 

-83 



BUTTER. 



215 



YIELD OF BUTTER FROM MILK OF DIFFERENT 

RICHNESS. (KiRCHNER.) 

loo lbs. of milk will yield the number of pounds of butter given in the 
table. (Percentage creaming, i6 per ct.; fat in butter, 83 per ct.) 



Per cent, of 
Fat in Milk. 


Per cent, of Fat in Skim-milk. 












.20 


-30 


.40 


-50 


2-5 


2.697 


2.600 


2-503 


2.406 


a. 6 


2.812 


a. 716 


2.618 


2.522 


2.7 


2.928 


2.832 


2-734 


2.638 


2.8 


3 044 


2.948 


2.850 


2.754 


a.g 


3.160 


3-063 


2.966 


2.869 


3.0 


3.276 


3-178 


3.081 


2.984 


3.1 


3-392 


3-293 


3-297 


3.100 


3.3 


3 508 


3-409 


3-313 


3.216 


3.3 


3.624 


3-525 


3-429 


3-332 


3-4 


3-739 


3.641 


3-544 


3-447 


3-5 


3-854 


3-757 


3-659 


3.562 


3.6 


3-969 


3-873 


3-774 


3-677 


3-7 


4.084 


3-989 


5.890 


3-793 


3.8 


4.200 


4.105 


4.006 


3-909 


3-9 


4.316 


4.220 


4.122 


4-025 


4.0 


4-432 


4-335 


4.238 


4. 141 


4.1 


4-547 


4-450 


4-352 


4-257 


4-2 


4.663 


4-565 


4.468 


4-373 


4-3 


4-779 


4.681 


4-584 


4-489 


4-4 


4-895 


4-797 


4.700 


4.604 


4-5 


5. 01 1 


4-913 


4.816 


4.719 


4.6 


5 -127 


5.028 


4-932 


4-834 


4-7 


5-243 


5-144 


5.048 


4-949 


4.8 


5-359 


5.260 


5.164 


5-065 


4-9 


5-474 


5 376 


5-280 


5.18X 


5-0 


5-589 


5.492 


5-395 


5-297 



FORMULA FOR FINDING YIELD OF BUTTER. 

In ordinary dairy or creamery practice, where modern 
methods of creaming and churning are applied, the yield 
of butter will exceed that of fat in the milk by 15 to 16 per 
cent, or i pound of fat in the milk will produce about 1.15 
pounds butter, i.e., yield of butter from 100 lbs. of milk = 
1. 15/, /being the per cent of fat in the milk. 

Fleischmann' s formula: 



Yield of butter = 1.16/— .25. 



216 



DAIRY CALENDAR. 



POUNDS OF MILK REQUIRED TO MAKE ONE 
POUND OF BUTTER. 



Per Cent 
Fat in Milk. 
2.8.,.. 
3-0... 
3-2... 
3.4... 
3-6... 
3.8... 
4.0... 
4-2... 
4.4... 
4.6... 
4.8.., 



Lbs. of Milk per 
I lb. of Butter. 

3I-I 

29.0 

27.2 

..... 25.5 

24.2 

22.9 

21.7 

20.7 

19.8 

18.9 

18.I 



Per Cent 
Fat in Milk. 
5.0... 
5.2... 
5.4... 
5.6. . 
5.8... 
6.0... 
6.2... 

6.4... 

6.6... 
6.8... 
7.0... 



Lbs. of Milk per 

I lb. of Butter. 

17.4 

16.7 

..... 16.I 

15.5 

15-0 

14-5 

14.0 

13-6 

13-2 

12.8 

12.4 



Lbs. of Milk per 
1 lb. of Butter. 



10 

II. 

12. 

13. 
14. 

15. 

16. 

17. 

18. 
19. 
20. 
21. 
22. 

23 
24. 

25 



Per Cent 
Fat in Milk. 

. 8.70 

. 7.90 

. 7.25 

. 6.69 

. 6.21 

. 5-8o 

. 5.44 

. 5.12 

. 4.83 

. 4.58 

. 4-35 

. 4.14 

• 3-95 

• 3.78 

• 3-62 

• 3.47 



Lbs. of Milk per 
I lb. of Butter. 



26 

27 

28 

29 

30 

31 

32 

33 

34 

35 •••' 

36 

37 

38.... 

39 

40.... 



Per Cent 

Fat in Milk. 

• 3-34 
. 3.22 

. 3.II 

. 3.00 

. 2,90 

. 2.81 

. 2.72 

. 2.64 

. 2.56 

. 2.48 

, 2.42 

• 2.35 
. 2.29 
. 2.23 
. 2.17 



The two preceding tables are based on ordinary creamery 
experience, i pound of fat in the milk producing 1. 15 
pounds of butter. 



BUTTER. 



31T 



NUMBER OF POUNDS OF MILK REQUIRED FOR 
MAKING ONE POUND OF BUTTER. (Kirchner.) 



Lbs. Butter per 


Lbs. Milk per i 


Lbs. Butter per 


Lbs. Milk per i 


loo lbs. of Milk. 


lb. of Butter. 


100 lbs. of Milk. 


lb, of Butter. 


2.4 


41.67 


3.8 


26.32 


2.5 


40.00 


3-9 


25.64 


2.6 


38.46 


4.0 


25.00 


2.7 


37-04 


4.1 


24-39 


2.8 


35-71 


4.2 


23.81 


2.9 


34-48 


4-3 


23.26 


3-0 


33-33 


4.4 


22.73 


3-1 


32.26 


4-5 


22.22 


3-2 


31-25 


4.6 


21.74 


3-3 


30-30 


4-7 


21.28 


3-4 


29.41 


4.8 


20.83 


3-S 


28.57 


4-9 


20.41 


3-6 


27.68 


5-0 


20. GO 


3-7 


27.03 


5-5 


18.18 



DISTRIBUTION OF 3IILK INGREDIENTS IN 
BUTTER MAKING. (Cooke.) 



1000 lbs. of whole milk. 
800 lbs. of skim-milk. 
200 lbs. of cream. . . . 
187 lbs. of buttermilk.. 
43 . 3 lbs. of butter 









d 












V 


u 




•a 




c 


e 


he 




iSo 




(U 


3 


■ ^ -! 




qCA 




d 


U3 


T^tn 


CO 


Ibs. 


fu 


U 


< 


^ 


< 


lbs. 


lbs. 


lbs. 


lbs. 


lbs. 


130.0 


40.0 


26.0 


7.0 


49-5 


7-5 


78.0 


2.4 


22.0 


6.0 


41.2 


6.4 


52.0 


37.6 


4.0 


1 .0 


»-3 


I.I 


14.91 


.8 


3-77 


-94 


«-3 


I.I 


37-09 


36-8 


•23 


.06 







Proportion 
of the Total 

Milk Fat 

found in the 

Product. 



6 
94 



92 



LOSS OF BUTTER CAUSED BY INEFFICIENT 
SKIMMING. 



If three-tenths of one per cent of fat is left in the skim- 
milk, instead of two-tenths, in a separator creamery receiv- 
ing 1000 lbs. of milk a day, there will be a loss of about 340 
lbs. of butter for the whole year, on the supposition that 
1000 lbs. of milk yield 800 lbs. of skim-milk, and I lb. of 
butter contains .86 lbs. of fat. If the separation is still 



218 



DAIRY CALENDAR. 



poorer, greater losses will be sustained, as will be seen in 
the table given below. (Friis.) 





Excess of Fat Left in Skim-milk. 


Lbs. of Milk 












per Day. 


.05 per cent. 


.10 per cent. 


.20 per cent. 


.30 per cent. 




Loss of Butter During Whole Year. 


1,000 


170 




340 


680 


I,030 


2,000 


340 




680 


1360 


2,040 


3.000 


510 




loao 


2040 


3,060 


4,000 


680 




1360 


2720 


4,089 


5,000 


850 




1700 


3400 


5,100 


6,000 


1020 




2040 


4080 


6,120 


7,000 


1190 




2380 


4760 


7,140 


8,000 


1360 




2729 


5440 


8,160 


9,000 


1530 




3060 


6120 


9,180 


10,000 


1700 




3400 


6800 


10,200 



SCORE FOR JUDGING BUTTER. 

World's Fair, 
1893. 

Flavor 45 

Grain 25 

jZlolor 15 

Salting 10 

Packing 5 

100 

This score was adopted in judging butter exhibits at 
various State fairs and dairymen's conventions during 
1894 ; the Conn. Dairymen's Association scored 50 for 
flavor and 5 for salting, otherwise as above. 

Minimum number of points entitling exhibitors to a 
premium: 

Wisconsin Dairymen's Association, 93, 95 and 94 points, 
for dairy, separator creamery, and gathered-cream butter, 
respectively. 

New York State Fair, 75 points. 



BUTTER. 219 

engljIsh scale of points for judging 

BUTTER. (McCoNNELL.) 

Perfection, lOO. 

25 Flavor : nutty, aromatic, sweet. 

20 Moisture : as free from beads of water as possible. 

10 Solidity : firm, not melting easily, nor softening. 

25 Texture : closeness of grain, distinct fracture ; not 
greasy. 

10 Color : natural, even. 

10 Make : remaining points, cleanliness, salting, nicely 

put up, etc. 

100 



220 DAIRY CALENDAR. 



IV. CHEESE. 

HOW AMERICAN CHEESE IS MADE. 

By John W. Decker, of Wisconsin Agricultural Experiment Station, 
Author of " Cheddar Cheese Making." 

As soon as the milk is received at the factory it is heated 
to 86" F, and a rennet test made.* 

If the milk is not ripe enough it is held till the proper 
acidity is reached. If the milk is very svv^eet a starter of 
sour milk is added to hasten it. The milk should be set at 
such a ripeness that there will be one eighth of an inch 
of acid (fine strings) on the hot-iron in two hours and a half 
from the time rennet is added. 

If the cheese is to be colored the color is added just be- 
fore setting the milk. When it is thoroughly stirred in, 
we can add the rennet. The amount of rennet to be used 
depends on the kind of cheese desired. If a soft fast-cur- 
ing cheese is wanted, enough rennet is used to coagulate 
the milk in fifteen to twenty minutes ; if a slow-curing 
cheese, enough to coagulate in thirty to forty-five minutes. 
It is stirred in thoroughly in four or five minutes and then 
the dipper is run lightly over the top, to keep the cream 
down till the milk begins to thicken, when a cloth cover is 
spread over the vat and the coagulation allowed to continue 
till the curd will break clean over the fingers. 

* The Monrad rennet test is recommended. It consists of a i6o cc. tin 
cylinder for measuring the milk, a 5 cc. pipette, a 50 cc. graduated flask, 
and a half-pint tin basin. The rennet is measured with the 5 cc. pipette 
and delivered into the 50 cc. flask, the rennet adhering to the pipette being 
rinsed into the flask with a little water. The flask is then filled with water 
to the 50 cc. mark, and the solution mixed by shaking. The milk, the 
temperature of which should be 86° F., is measured in the tin cylinder, 
emptied into the half-pint basin, and 5 cc. of the dilute extract is measured 
into the 160 cc. of milk, and the number of seconds required to curdle it 
noted. If a few specks of charcoal are scattered on the milk and the milk 
started into motion around the dish with a thermometer, the instant of 
curdling can be noted by the stopping of the specks. They will stop so 
suddenly as to seem to start back in the opposite direction. 



CHEESE. 221 

The curd is then cut, using the horizontal knife first and 
cutting lengthwise of the vat. The cutting is finished from 
this point with the perpendicular knife, the curd being 
thus cut into cubes one half inch in diameter. 

Without waiting for the curd to settle, we begin stirring 
very carefully with a wure basket, and rub the curd off from 
the sides of the vat with the hand. As soon as this is done 
we turn on the heat carefully and raise the temperature 
slowly to 98° F. ; when the curd is firm enough a wooden 
rake is used to stir it. The temperature is raised at the 
rate of one degree in four or five minutes. 

As soon as the temperature of 98° F. is reached we begin 
trying the curd on the hot-iron for acid. We must have the 
curd firm enough when the whey is drawn, so that a double 
handful pressed together will fall apart readily. This is 
the test for a proper cooking. When fine threads one 
eighth of an inch in length show on the hot iron the whey 
is ready to draw. This should be two and a half hours 
from the time the milk was set. The whey is drawn off by 
means of a whey gate and a whey strainer, and the curd 
dipped into a curd-sink or on racks placed in the vat. 
There should be racks in the curd-sink over which a linen 
strainer-cloth is thrown. The curd is dipped onto this 
cloth and the whey drains through. The curd should be 
stirred, to facilitate the escape of the whey, and is then left 
to mat together. In fifteen or twenty minutes it can be cut 
into blocks eight or ten inches square, and turned over. 
After turning several times these blocks can be piled two 
or three deep. The acid will continue to develop in the 
curd ; when it will string about an inch it will have as- 
sumed a stringy or mealy texture, so that it will tear like 
the meat on a chicken's breast. 

It is then run through the curd-mill and cut up into small 
pieces. These pieces are stirred up every little while to air. 
In the course of another hour and a half there will be two 
inches of acid on the curd ; it will smell like toasted cheese 
when pressed against the hot-iron, and when a handful is 
squeezed, half fat and half whey will run out between the 
fingers. It is then ready to salt. It is cooled to 80° F. be- 



222 



DAIRY CALENDAR. 



fore salting. If a fast-curing cheese is wanted we use two 
pounds per hundred pounds of curd; two and a half pounds 
are used for a medium cheese, and three pounds for a slow- 
curing cheese. The curd should be spread out at an even 
thickness and the salt applied evenly. It should then be 
thoroughly stirred several times. 

As soon as the harsh feeling has left the curd it is ready 
to go to press. The screw should be turned slowly, but 
fast enough so that a stream of brine is kept flowing. The 
full pressure should not be applied for ten minutes. In an 
hour the bandages can be turned down, and full pressure 
is then applied. The continuous-pressure gang-press made 
by D. H. Burrell and Co., is the most satisfactory, as the 
cheese will not loosen during the night. The next day the 
cheese are placed on the shelves and the rinds greased. 
They should be turned and rubbed every day. The tem- 
perature of the curing-room should be 60° to 65° F., and 
moisture should be supplied in dry weather. The cheese 
are boxed and shipped in about a month. 

DISTRIBUTION OF INGREDIENTS IN CHEESE- 
MAKING. (COOKB.) 





Total 
Solids. 


Fat. 


Casein 

and 

Albumen. 


Milk- 
sugar. 


Ash. 


Cheese 

Cheese-press drips . . . 
Whey 


Per cent 
54-2 
•9 

44.9 


Per cent 
90.6 

•4 
9.0 


Per cent 

77-4 

.6 

22.0 


Per cent 

1-5 

93-5 


Per cent 

36 

I 

63 






lOO.O 


100.0 


100. 


100. 


100 



DISTRIBUTION OF FERTILIZING INGREDIENTS 
IN CHEESE-MAKING. (Cooke.) 





Nitrogen. 


Phosphoric Acid. 


Potash. 


1000 lbs. of whole milk 

900 lbs. of whey 


lbs. 
5-3° 
1-35 
3-95 


lbs. 

1.90 

1.23 

•65 


lbs. 

1-75 

1.63 

. 12 


100 lbs. of cheese 







CHEESE. 



223 



VARIETIES AND ANALYSES OF CHEESE. 

(McCONNELL.) 



British^ pressed — 

Cheddar, 3 months 

6 " .... 
" average 

Cheshire, new 

" old 

Derby , 

Dunlop 

Gloucester (single) 

(double).... 
British, soft — 

Cream , 

Stilton 

French, soft — 

Brie 

Camembert 

Gervais (cream) 

Neufchatel , 

French, pressed — 

Gruyere 

Roquefort , 

Dutch — 

Edam (round) , 

Gouda(flat) , 

German — 

Backstein 

Swiss — 

Backstein 

Bellelay(soft) , 

Emmenthaler 

Italian — 

Gorgonzola 

Parmesan 

Various — 

American factory , 

Foreign skim, average 

German sour milk 

Whey cheese (cow). . . 
(goat)... 



Water. 



Per ct. 

36.17 
3117 
34-38 
36.96 

32.59 
31.68 
38.46 
32.50 
35-96 

30-65 
30.35 

50-35 
50.16 

52 -94 
44-47 

34-87 
31.20 

36-28 
21.90 

73-10 

35-80 
37-59 
35-14 

44.04 
31-34 

25-93 
46.08 
63.63 
24.21 
25.29 



Casein. 



Per ct. 

24-93 
26.31 
26.38 
24.08 

32-51 
94.50 
25.87 
28.51 
21.74 

4-94 
28.85 

17.18 
21.85 
11.80 
14.60 

25.87 
27-63 

24.06 
46.9s 

19.80 

24.44 
28.88 
30.86 

28.06 
41.99 

38.12 

33-37 

25-27 

9.06 

9.10 



Fat. 



Per ct. 

31-83 
.33-68 
32.71 
29-34 
26.06 
35-20 
31 -86 
28.23 
26.83 

62.99 
35-39 

25.12 
21.13 
20.75 
33-70 

28.91 
33 -16 

30.26 
24.81 

2.80 

37-40 
30.05 
31.00 

29-84 
19.22 

31-55 
10.54 

4-85 
20.80 
20.98 



Sugar. 



Per ct. 

3-21 

4.91 

5-17 
4-53 
4.38 



2.58 



6.12 



41.01 
29.21 



Ash. 



Per ct. 

3.86 
3-93 
3-58 
4-45 
4-31 
4.24 
3-81 
4.66 
4.07 

1. 15 

3-82 

5-41 
3.89 

2-93 
2.99 

3-84 
6.01 

4.90 
6.33 

2.10 

2.36 
3-48 
4.00 

3-87 
6.25 

4-38 

3-8i 
367 
4-92 
3.88 



PERCENTAGE COMPOSITION OF CHEESE. (Konig.) 



Cream cheese.. 
Full cream cheese 
Half-skim cheese. . 

Skim cheese 

Sour-milk cheese • . 
Whey cheese 



tn 








1 , 


(LI 








c « 


«« >> 


c 




Ji y 


rt 


u 




'Cts S 


i< 


rt 
^ 




S C 3 


-I2 

1.02 


27 


36.33 


40.71 


18.84 


143 


38.00 
39-79 


30.25 


25-35 


1-43 


21 


23.92 


29.67 


1.79 


41 


46.00 


11.65 


34.06 


3.42 


IS 


52.36 


16.03 


36.64 


.90 


7 


23.66 


16.91 


8.90 


45-75 



3. 10 
4-97 
4 73 
4.87 
4.07 
4-78 



224 



DAIRY CALENDAR. 



FORMULA FOR FINDING YIELD OF CHEDDAR 

CHEESE. 

The approximate yield of green cheddar cheese from loo 
lbs. of milk may be found by multiplying the per cent of 
fat in the milk by 2.7; if /designate the per cent of fat in 
the milk, the formula will therefore be: 

Yield of cheese = 2.7/. (Babcock.) 

For cured cheese the factor will be about 2.6. If the per 
centages of casein and fat in the milk are both known, the 
yield of cheese may be calculated from the following 
formula, which will give practically correct results: 

Yield of cheese =■ x = i.if-{- 2.5 casein. (Babcock.) 

YIELD OF DIFJ ERENT KINDS OF CHEESE FROM 
100 LBS. OF MILK. (Fleischmann.) 



Soft full-cream cheese intended for immediate 

consumption 

Very soft full-cream cheeses (Brie, Camembert, 

Neufchatel, etc.) 

Somewhat firmer, full-cream soft cheeses (Lim- 

burger, Remondon cheese, etc ) 

Soft half-skim cheese (Limburg), i J lbs. butter and 
Soft skim cheeses {A la Brie, Camembert, Livarot. 

Backstein, etc.), 3-3.4 lbs. butter and 

Roquefort cheese (made from sheeps' milk) 

Full-milk, from American and English cheeses, 

and .75 lbs. whey-butter. 
Full-milk from Dutch and Swiss cheeses 

and .75 lbs. whey-butter. 

Half-skim firm cheeses, 1.6 lbs. butter and 

Skim-milk cheese, 3-3.5 lbs. butter and 

Sour-milk cheese, 3-3.5 lbs. butter and 

Scandinavian " Gammelost ■" 

and 3-3.5 lbs. butter. 
Whey cheese (" Mysost ") 

and butter and skim-milk cheese. 



Green 
Cheese. 


Cured 
Cheese. 


lbs. 


lbs. 


25-33 





18-22 


12-15 


13-16 


9-1 1 


12-13 


9-11 


7.5-12 
18 
9-1 1 


6.5-9 
12-14-3 
8-9 


8-1 1 


7-10 


7-10 

5-7 
7-5-9 
3-5-5-5 


5-8 
4-6 
5-6 
2-3 


d-7 





Whey in manufacture of full-cream cheese, 73-88 lbs., average 81 lbs. 
" '' " " half-skim " 72-80 " " 76 " 

" " " " skim cheese 66-76 " " 71 " 

Under similar conditions 5-7 lbs. less of whey are obtained in the manu- 
facture of soft cheese than in that of firm cheese. 

The loss sustained in the manufacture of cheese amounts on the average 
to 3 lbs. per 100 lbs. of milk, not considering the losses incurred in the 
curing of the cheese. 



CHEESE. 



99 T 




bfi 



4^ 4 i 

2 O . in o " 

a o. ^ a a o 



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u 


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z t r: 


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S : 


pauadi^a 


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o 


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o o 
\o vo ^ 






lO fO >o 
VO VO VO V3 


o 




VO o 



•pailddv ! 

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3 o- 

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padopASQ 
PPV 



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<U 


V 


V 


•pappV 


in 


lO 





lO 





o 


S 


lO 


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M IT) 








2- 


ll^S 


M 


M 


w 


»•< 


M 


w 


3 

c 


IH 


3 

o 


M 


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O 


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226 DAIRY CALENDAR. 

DETERMINATION OF HUMIDITY IN CHEESE- 
CURING ROOMS. 

The proper degree of humidity in the cheese-curing room 
will vary with different kinds of cheese and at different 
stages of the curing process. Young cheese should be 
placed in a somewhat drier curing-room than older; the 
latter kinds, according to Fleischmann, require a relative 
humidity of 90°-95°, against 85°-90° for green cheese. 

In the interior of our continent it is somewhat difficult to 
obtain as much moisture in the air of curing-rooms as is 
represented by these figures; the relative humidity of 
ordinary curing-rooms in this region, therefore, but rarely 
goes over 60°. A higher degree of humidity may be ob- 
tained by hanging wet sheets of canvas in the curing-room. 
(Decker.) 

Kirchner states that the humidity of curing-rooms should 
not, in general, go below 80° or above gs'^. Temperatures 
from 5o°-7o° F. are preferable in the curing-room. 

Self-recording thermometers are to be recommended for 
use in curing-rooms. For observation of relative humidity, 
a wet and dry bulb thermometer, a Mitthoff's hygrometer, 
or a Lambrecht's polymeter may be used to advantage. 
Any of these instruments may be obtained through dealers 
in chemical glassware or dairy supplies; the prices range 
from $8 to $30. 



CHEESE. 



227 



TABLE SHOWING THE RELATIVE HUMIDITY IN 
THE AIR OF CLRING-ROOMS. (King.) 

Directions. — Notice that the table is in three column sections. Find 
air temperature in first column, then find wet-bulb temperature in second 
column, same division. In third column opposite this is relative humidity. 

Example.— h\x temperature is 50°, in first column; wet-bulb is 44°, in 
second column, same division. Opposite 44° is 61, which is the per cent 
of saturation, or the relative humidity of the air. 



1- — 
'-'03 






>.J3 


za 






aJ5 








13 i 




32 


37 




35 


31 




41 


48 




46 


58 




33 


44 




36 


37 




42 


54 




47 


63 




34 


52 




37 


44 




43 


60 




48 


69 




35 


59 




38 


50 


49 


44 


b7 


53 


49 


75 




36 


68 


45 


39 


57 




45 


73 




50 


81 




37 


76 


40 


64 




46 


80 




51 


87 




3» 
39 


84 
92 




41 
42 


71 
78 




47 
48 


86 
93 




52 


94 










43 


85 










42 


32 




32 


31 
38 




44 


92 




39 


32 




43 


37 




33 










40 


37 




44 


42 




34 


4b 




35 


26 




4t 


43 




45 


48 




35 


53 




3f 


32 




42 


49 




46 


53 


41 


36 


60 




37 


38 




43 


55 




47 


59 




37 


68 




38 


45 


50 


44 


61 


54 


48 


64 




3« 


76 




39 


51 




45 


67 




49 


70 




39 


84 


46 


40 


58 




46 


74 




50 


76 




40 


92 




41 


65 




47 
48 


80 
87 




51 


82 
88 












72 






52 




33 
34 
35 
36 


33 
40 

47 




43 
44 
45 


79 
85 
93 




49 


93 




53 


94 








40 


33 




43 


33 
38 




54 










41 


39 




44 


42 


37 


61 




3t> 


28 




42 


45 




45 


43 




3a 


69 




37 


34 




43 


50 




46 


49 




39 


77 




38 


40 




44 


56 




47 


54 




40 


84 




39 


46 


51 


45 


62 




48 


59 




41 


92 




40 


52 




46 


68 


55 


49 


65 








47 


41 


59 




47 


74 




50 


70 




33 


28 




42 


66 




48 


8i 




51 


76 




34 


34 




43 


72 




49 


87 




52 


82 




35 


41 




44 


79 




50 


93 




53 


88 




36 

37 


48 
55 




45 
46 


86 

93 










54 




43 




41 


35 


94 


3a 


62 










42 


40 




44 


34 




39 


70 




37 


29 




43 


46 




45 


39 




40 


77 




38 


35 




44 


51 




46 


44 




41 


85 




39 


41 




45 . 


57 




47 


50 




42 


92 




40 


47 


52 


46 


63 
69 




48 


55 
60 












53 




47 


56 


49 




34 


29 


48 


42 


60 




48 


75 


50 


65 




35 


36 




43 


66 




49 


81 




51 


n 




3t> 


43 




44 


73 




50 


87 




52 


77 




37 


49 




45 


79 




5^ 


94 




53 


82 




3« 


56 




46 


86 










54 


88 


44 








39 
40 
4t 


03 
70 
78 




47 


93 




41 


31 
36 
41 




55 


94 






38 


30 


53 


43 




45 


36 




42 


85 


49 


39 


36 




44 


47 


57 


46 


40 




43 


92 




40 


42 




45 


52 




47 


45 



228 



DAIRY CALENDAR. 



HUMIDITY IN THE AIR OF CURING-ROOMS.— Cb«. 



>sD 


i!-^ 


-•s 


><J3 1 ai-Q 


^•s 


>.xi 


t;^" 


-•a 


>^Xi 


v-^ 


^e 


V- — 

'-'P3 














V 3 






V 3 




48 


50 


1 58 


84 




55 


49 




61 


60 




49 


55 


61 


59 


89 




56 


53 




62 


64 




50 


61 




60 


94 




57 


57 




63 


68 




51 


66 










58 


61 




64 












72 


57 


52 


71 




50 


41 




59 


66 


70 


65 


77 




53 


77 




51 


45 


66 


60 


71 




66 


81 




54 


83 




52 


50 




61 


75 




67 


86 




55 


88 




53 


54 




62 


80 




68 


90 




56 


94 


62 


54 
55 
56 


59 
64 
69 




63 
64 

65 


85 




69 


95 




46 


37 




90 
95 




58 
59 


45 
48 




47 


42 




57 


74 












48 


46 




58 


79 




54 


4^ 




60 


52 




49 


51 




59 


84 




55 


■ 45 




61 


56 




50 


56 




60 


89 




56 


49 




62 


60 


58 


51 


61 




61 


95 




57 


53 




63 


64 






67 
72 










58 
59 


58 
62 


71 


64 
65 


68 




52 
53 




51 ■ 


42 




72 




54 


78 




52 


46 


67 


60 


66 




66 


77 




55 


83 




53 


51 




6i 


7' 




67 


81 




56 


89 




54 


55 




62 


76 




68 


86 




57 


94 




55 


60 




63 


80 




69 


91 








63 


56 


64 




64 


85 




70 


95 




47 


38 




57 


69 




65 


90 











48 


43 




58 


74 




66 


95 




59 
60 


45 
49 




49 


47 




59 


79 














50 


52 




60 


84 




55 


42 




61 


53 




51 


57 




61 


89 




56 


46 




62 


57 


59 


52 


62 
67 
72 




62 


95 




57 
•8 


50 
54 

58 




63 
64 

65 


61 
65 
69 




53 

54 




52 


43 




59 


72 




55 


78 




53 


47 




60 


63 




66 


73 




56 


83 




54 


51 


68 


61 


67 




67 


77 




57 


89 




55 


56 




62 


71 




68 


82 




58 


94 




56 


60 




63 


76 




69 


86 








64 


57 


65 




64 


81 




70 


91 










48 


39 




58 


70 




65 
66 


85 
90 




71 


95 




49 


44 




59 


74 












50 


48 




60 
61 


79 
85 




67 


95 




60 
61 


46 
50 




5^ 


53 














52 


58 




62 


90 




56 


43 




62 


53 


60 


53 


63 




63 


95 




57 


47 




63 


57 




54 


68 










S8 


51 




64 


61 












55 


73 




S3 


44 




59 


55 




65 


65 




56 


78 




54 


48 




60 


59 


73 


66 


69 




57 


84 




55 


52 




61 


63 




67 


73 




58 


89 




66 


56 


69 


62 


67 




68 


78 




59 


94 




57 


61 




63 


72 




69 


82 








65 


58 

59 


65 
70 




64 
65 


76 
81 




70 
71 


86 




49 


40 






91 




50 


44 




60 
61 


75 
80 




66 

67 


86 




72 


95 




51 


49 






90 








61 


52 


54 
58 




62 
63 


85 




68 


95 




61 
62 


47 
50 


53 




90 














54 


63 




64 


95 




57 


44 


74 


63 


54 




55 


68 










58 


48 


64 


r,8 










;)*j 




56 


73 


66 


53 


40 


70 


59 


52 




65 


62 




57 


78 


54 


45 




60 


55 




66 


66 



CHEESE. 



229 



HUMIDITY IN THE AIR OF CURING-ROOMS.— O;;/. 



0^ 



74 



75 





Rel. 
Hum. 


ta 


za 


67 
68 

69 
70 

71 
72 

73 


70 
74 
78 
82 
86 
91 
95 


76 


63 
64 
65 

66 
67 
68 
69 

70 

71 
72 

73 
74 
75 


62 

63 
64 
65 
66 
67 
68 
69 
70 

71 
72 

73 
74 


47 
51 
55 
58 
62 
66 
70 

74 

78 

82' 

87 

91 

95 


77 


64 

65 
66 
67 
68 
69 
70 

71 






48 

52 

55 
59 
63 
66 
70 
74 
78 
82 
87 
91 
95 






77 



49 
52 
56 
59 
63 
67 

71 

74 



78 



79 



72 
73 
74 
75 
76 



65' 
66 
67 
68 

69 
70 

71 
72 
73 
74 
75 
76 



66 
67 
68 









78 
83 
87 
91 
95 



49 
53 
56 
60 

63 
67 
71 
75 
79 
83 
87 
91 



50 
53 
57 



79 



80 






69 
70 

71 
72 

73 
74 
75 
76 

77 



66 
67 
68 
69 
70 

71 
72 

73 
74 
75 
76 

77 
78 






60 

64 

68 
71 
75 
79 
83 
87 
91 



47 
51 
54 
57 
61 
64 
68 
72 
75 
79 
8^ 

87 
92 



SCORE FOR JUDGING CHEESE. 



Flavor 

Texture (and body). 

Color 

Salting- 

Make up (finish) . . 



World's 
Fair 
1893. 



45 
20 

15 



New York, 1894. 



For 
Export. 



45 
30 
15 



For Home 
Trade. 



50 
25 
15 



Wisconsin 
Dairymen's 
Assoc. 1894. 



45 
30 
15 



ENGLISH SCALE OF POINTS FOR JUDGING 

CHEESE. McCONNELL.) 

Perfection, 100. 

35 Flavor: nutty, buttery. 

25 Quality: mellow, rich, melting on tongue. 

15 Texture: solid, compact. 

15 Color: natural-like, even. 

10 Make: remainder, due to good making, as cleanliness, 

salting, perfect rind, etc. 

100 



230 



DAIRY CALENDAR. 



WHEY TO BE ALLOWED AT CHEESE FACTORIES 
FOR QUANTITIES OF 3IILK FROM 30 TO 360 
POUNDS. (Robertson.) 

The figures in the columns denote the inches of whey. 



Weight of 




Diameters 


of Milk-cans in Inches. 






Milk in 






















Pounds. 


20 


19 


18 


17 


16 


15 


14 


13 


12 


30 


2 


2 


3 


3 


3 


3 


4 


5 


6 


35 


2 


3 


3 


3 


3 


4 


5 


6 


7 


40 


3 


3 


3 


4 


4 


5 


6 


6 


7 


45 


3 


4* 


4 


4 


4 


5 


6 


7 


8 


50 


3 


4 


4 


5 


5 


6 


7 


8 


9 


55 


4 


4 


5 


5 


6 


7 


8 


9 


10 


60 


4 


5 


5 


6 


6 


7 


8 


9 


II 


65 


4 


5 


5 


6 


7 


8 


9 


10 


12 


70 


5 


5 


6 


7 


7 


8 


10 


II 


13 


75 


5 


6 


6 


7 


8 


9 


10 


12 


14 


80 


5 


6 


7 


8 


8 


10 


II 


12 


15 


85 


6 


6 


7 


8 


9 


10 


12 


13 


16 


90 


6 


7 


7 


9 


9 


II 


12 


14 


17 


95 


6 


7 


8 


9 


10 


II 


13 


15 


18 


100 


7 


7 


8 


9 


10 


12 


14 


16 


19 


105 


7 


8 


9 


9 


II 


13 


-5 


16 


19 


no 


7 


8 


9 


10 


II 


13 


15 


17 


20 


"5 


8 


9 


10 


10 


12 


14 


16 


18 


21 


120 


8 


9 


10 


II 


12 


14 


17 


19 


22 


125 


8 


9 


10 


II 


13 


15 


17 


19 


23 


130 


9 


10 


II 


12 


13 


16 


18 


20 


24 


135 


9 


10 


II 


12 


14 


16 


19 


21 




140 


9 


10 


12 


13 


14 


17 


20 


22 




145 


10 


II 


12 


13 


15 


17 


20 


23 




150 


10 


II 


12 


14 


15 


18 


21 


24 




155 


10 


II 


13 


15 


16 


19 


22 






160 


II 


12 


13 


15 


16 


19 


22 






165 


II 


12 


14 


16 


17 


20 


23 






170 


11 


12 


14 


16 


17 


20 


23 






175 


12 


13 


15 


16 


18 


21 


24 






180 


12 


13 


15 


17 


18 


22 


24 






i8s 


12 


14 


15 


17 


19 


22 








190 


13 


14 


16 


18 


19 


23 








195 


13 


M 


16 


18 


20 


23 








200 


13 


15 


17 


18 


20 


24 








205 


14 


IS 


17 


19 


21 










210 


14 


t6 


18 


^9 


21 










215 


14 


16 


18 


20 


22 










220 


15 


■16 


18 


20 


23 










225 


15 


17 


19 


21 


24 










230 


15 


17 


19 


21 


24 










235 


16 


18 


19 


22 












240 


16 


18 


20 


22 












245 


16 


18 


20 


23 












250 


17 


19 


21 


23 












260 


17 


19 


22 


24 












270 


18 


20 


22 














280 


19 


21 


23 














290 


19 


22 


24 














300 


20 


23 


24 














310 


21 


23 
















320 


21 


24 
















330 


22 


















340 


23 


















350 


23 


















360 


24 



















CHEESE. 



231 



SCORE IN JUDGING PROFICIENCY OF BUTTER 
AND CHEESE MAKERS. 

(Adopted by British Dairy Farmers' Association.) 
Butter-making-. 



Preparation of cream 4 

" "utensils 6 

Ventilation of churn .... 4 

Judgment and skill in churning. . 15 

Washing butter in churn 10 

Use of strainer 4 

" "thermometer 7 

" "butter-worker 7 



Salting 5 

Making up. 15 

Flavor and color . 7 

Texture and freedom from moist- 
ure 7 

Cleaning utensils 4 

Rapidity and cleanliness of work- 
ing 5 



Cheese-making. 



Testing acidity of milk 2 

Skill in obtaining milk at right 

temperature ... 10 

Temperature for renneiing 3 

Renneting and well mixing 5 

Care and skill in breaking 20 



Care and skill in scaldings 20 

Ripening and proper acidity of 

curd 20 

Cleanliness and neatness in work 10 



PAYMENT OF MILK AT CREAMERIES AND 
CHEESE FACTORIES. 

Numerous systematic and extensive experiments by vari- 
ous scientists have proved that the value of milk for both 
butter and cheese production stands in direct proportion to 
its fat content. Patrons of separator cheese and butter 
factories should therefore receive payment for the milk de- 
livered by them according to the percentage of fat in the 
milk, i.e., according to the quantity of fat delivered in their 
milk. The same applies to gathered-cream factories as 
well. 

The tables given on pp. 234-35 will aid in the calculation 
of the value of milks of different richness, according to 
prices agreed upon. In paying for the milk delivered by 
patrons, four, or, essentially, three, different methods are 
followed at different factories, all of which are just to all 
parties concerned. The methods and the directions for 
using the tables in each case are given below. The tables 
and discussions entered upon are largely taken from Ver- 
mont Experiment Station Bulletin No. 16. 



232 ^ DAIRY calp:ndar. 

METHODS OF PAYMENT FOR MILK AT CHEESE 
AND BUTTER FACTORIES. 

1. A certain price is to be paid per one hundred lbs. of milk 
containing a definite per cent of fat (e.g., $i.oo per lOO lbs. 
of four per cent milk). By referring to the second half of 
the table on p. 234 we find $1.00 opposite 4.00 per cent of 
fat; the figures in the same column as $1.00 then give the 
value of 100 lbs. of milk containing percentages of fat rang- 
ing from 3.00 to 5.00; e.g., 100 lbs. of 3 per cent milk is 
worth 75 cents, of 4.5 per cent milk $1.13, of 5.40 per cent 
milk $1.35, etc. 

2. A certain price is to be paid per pound of fat delivered. 
If 21 cents is the price agreed upon we multiply .21 by three, 
and the product, .63, gives the amount in dollars to be paid 
per 100 lbs. of three per cent milk. The column in which 
the figure .63 occurs opposite 3.0 per ct. is then to be used 
in the calculations as long as the price is paid, and 3.5 per 
cent milk will be paid with 73 cents per lOO lbs., 5.3 per ct. 
milk $1.10 per 100 lbs., etc. 

Example : Patron A delivers 840 lbs. of milk during one 
week, containing, according to the test made, 4.3 per cent 
fat. If the price agreed upon per pound of fat was as be- 
fore stated, he is to receive 90 cents per 100 lbs. of milk, or 
$7.56 in all. 

Patron B, sending 625 lbs. of milk testing 3.45 per cent, 
will receive 6.25 X .72 = $4.50, etc. In the table only 
tenths of per cents are given; 3.45 being half-way between 
3.40 and 3.50, for which percentages 71 and 73 cents are to 
be paid respectively, we multiply by the mean of the two 
values, or .72. If a test differs less than five-hundredths 
from any percentages given in the table, the nearest figure 
is chosen. 

3. Patrons are to be paid what is received for the butter, less 
a certain amount for cost of jnaking and tnarketing. Multiply 
each man's milk by the per cent of fat it contains, and the 
sum of the several products will be the total amount of fat 
contained in the day's milk. Divide the pounds of butter 
made from the milk by the pounds of fat it contained, to 



PAYMENT FOR MILK. 233 

find how much butter each pound of fat makes. Multiply- 
ing the amount received per pound of butter, less the cost 
of making, etc., by this last result will give the amount to 
be paid for each pound of fat delivered. 

Example : Suppose the patrons furnish milk containing 
in all 400 lbs. of fat, which made 460 lbs. of butter, selling 
for 27 cents per pound. The expense of making the butter 
is found to be, e.g., 4 cents per pound. 27-4= 23 cents; 
460 divided by 400 equals 1.15; 23 multiplied by 1.15 equals 
26.45, which is the amount, in cents, to be paid per pound 
of fat delivered; 26.45 X 3 = 79-35, or nearest 79 cents, is 
then the money to be paid for 100 lbs. of 3 per cent milk, 
and (see table) 90 cents for 100 lbs. of 3.40 per cent milk, 
$1.24 for 100 lbs. of 4.7 per cent milk, etc. 

4. A certain price is to be paid per lOO lbs. of milk of average 
quality. Find the total fat contained in the milk as before; 
divide this amount by the total weight of milk delivered, 
and the result will be the average per cent of fat in the 
milk. Starting from this per cent at the left of the table, 
go to the right until the price per 100 lbs. agreed upon is 
reached; the perpendicular column in which this figure is 
found is the one to be used. Example : Suppose milk of 
average quality is to be paid $1.00 per hundred pounds, 
and the farmers furnish 8500 lbs. of milk, containing in all 
440 lbs. of fat; 440 divided by 85.00 then equals 5.18, the 
number nearest to which in the table is 5.20 per cent. To 
the right of 5.20 per cent $1.00 is found in the column 
headed .58, which column would be the one to use. 



234 



DAIRY CALEKDAR. 



PRICE OF MILK PER lOO POUNDS. 



P.ct. 
Fat. 




Price per 100 lbs. of Milk 


, in dollars and cents. 




3.00 


1. 00 


•97 


.94 


.91 


.88 


.86 


.83 


.8t 


•79 


•77 


3.10 


1.03 


1. 00 


•97 


■94 


.91 


.89 


.86 


.84 


.82 


•79 


3.20 


1.07 


1.03 


1. 00 


•97 


94 


.91 


.89 


.86 


•85 


.82 


3- 30 


1. 10 


1.07 


1.03 


T .00 


•97 


•94 


.92 


.89 


.87 


.84 


340 


I-I3 


l.IO 


1.06 


1.03 


1. 00 


•97 


•94 


.92 


.90 


.87 


3-50 


1. 17 


I-I3 


1.09 


1.06 


1.03 


1. 00 


•97 


•95 


•93 


.89 


3.60 


1.20 


1. 16 


1. 12 


1.09 


1.06 


1.03 


1. 00 


•97 


•95 


.92 


370 


1.23 


1. 19 


1. 16 


1. 12 


1.09 


1.06 


1.03 


1 .00 


.98 


•94 


3.80 


1.27 


1.23 


i.i^ 


^•15 


1. 12 


1.09 


1.06 


1.03 


1. 00 


•97 


3-90 


1.30 


1.26 


1.22 


I. 18 


1-15 


I. II 


1.08 


1.06 


1.03 


1. 00 


4.00 


1-33 


1.29 


1.25 


1.21 


1.18 


1. 14 


I. II 


1.08 


1.06 


1.02 


4.10 


1-37 


1.32 


1.28 


1.24 


1. 21 


1. 17 


1. 14 


I. II 


1.08 


I •OS 


4.20 


1.40 


^•35 


^•31 


1.27 


1.24 


1.20 


1. 17 


1. 14 


I. II 


1.07 


4-30 


1-43 


1-39 


1-34 


1.30 


1 .26 


1.23 


1. 19 


1. 17 


1. 14 


1. 10 


4.40 


1.47 


1.42 


1.38 


^•33 


1 .29 


1.26 


1.22 


1. 19 


1. 16 


1. 12 


4-50 


1.50 


1-45 


1. 41 


1.36 


1.32 


1.29 


1.25 


1.22 


1.19 


^•i5 


4.60 


1-53 


1.48 


1.44 


139 


1-35 


^•3i 


1.28 


I^25 


1. 21 


1. 17 


4.70 


1-57 


1.52 


1.47 


1.42 


i^38 


1-34 


I-3I 


1.28 


T.24 


1 .20 


4.80 


1.60 


I -55 


1.50 


^•45 


1. 41 


1-37 


1-33 


t.30 


1.27 


1.23 


4.90 


1.63 


1.58 


1-53 


1.48 


1.44 


1.40 


1.36 


1-33 


1.29 


I-2S 


500 


1.67 


1. 61 


1.56 


^■52 


1.47 


1^43 


1-39 


i^36 


1.32 


1.28 


5.10 


1.70 


T.65 


1-59 


^■hS 


1.50 


1.46 


1.42 


1-39 


1-35 


1.30 


5- 20 


1-73 


1.68 


1.63 


1.58 


1-53 


1:49 


1.44 


1. 41 


1-37 


1-33 


5.30 


1.77 


1. 71 


1.66 


1. 61 


1.56 


1. 51 


^•47 


1.44 


1.40 


1-35 


5-40 


1.80 


1-74 


1.69 


1.64 


1-59 


^•54 


I •SO 


1.47 


1.42 


1.38 


S-50 


1.83 


1-77 


1.72 


1.67 


1.62 


1-57 


^•53 


1-50 


1-45 


1. 41 


5.60 


1.87 


1. 81 


1-75 


1.70 


1.65 


1.60 


1.56 


1^52 


1.48 


1.44 


■ 570 


1.90 


1.84 


1.78 


173 


1.68 


1.63 


1.58 


1-55 


1^50 


1.46 


5.80 


1-93 


1.87 


1. 81 


1.76 


1. 71 


1.66 


1. 61 


1-57 


1-53 


1.49 


590 


1.97 


1.90 


1.84 


1.79 


^•74 


1.69 


1.64 


1.60 


1.56 


^•5i 


6.00 


2.00 


1.94 


1.88 


1.82 


1.76 


1. 71 


1.67 


1.62 


1-58 


154 



3.00 


•75 


■73 


•71 


.70 


.68 


.67 


.6s 


.64 


•63 


.61 


3.10 


.78 


•75 


•73 


.72 


.70 


.69 


.67 


.66 


.65 


•63 


3.20 


.80 


•78 


.76 


•75 


•73 


•71 


.69 


.68 


.67 


.65 


3-30 


•83 


.80 


•78 


•77 


•75 


•74 


•72 


•70 


.69 


.67 


3-40 


.8s 


.83 


.81 


•79 


•77 


.76 


•74 


•73 


•71 


.69 


350 


.88 


.85 


•83 


.82 


•79 


.78 


.76 


•75 


•73 


•71 


3.60 


.90 


.88 


.85 


.84 


.82 


.80 


.78 


•77 


•75 


•73 


3^70 


•93 


.90 


.88 


.86 


.84 


.83 


.80 


•79 


•77 


•75 


3.80 


•95 


•93 


.90 


.89 


.86 


.85 


.82 


.81 


,80 


•77 


3^90 


.98 


•95 


.92 


.91 


.88 


• 87 


•8s 


•83 


.82 


•79 


4.00 


1. 00 


•97 


•95 


•93 


.91 


.89 


.87 


.8s 


• 84 


.81 


4.10 


1.03 


1. 00 


•97 


.96 


•93 


.91 


.89 


•87 


.86 


•83 


4 20 


I. OS 


1.02 


1. 00 


.98 


•95 


• 94 


.91 


.90 


.88 


.8S 


4-30 


1.08 


1.0s 


1.02 


1. 00 


.98 


.96 


•93 


.92 


.90 


.88 


4.40 


1. 10 


1.07 


1.05 


1.02 


1. 00 


.98 


•95 


•94 


.92 


.90 



PAYMENT FOR MILK. 



235 



PRICE OF MILiK PER lOO POV'SDS.— Continued. 



Price per loo lbs. of Milk, in dollars and cents. 



^•13 
I 15 
1. 18 
1.20 
1-23 

1.25 
1.28 
1.30 
1-33 
1-35 

1.38 
1.40 

1-43 
1-45 
1.48 
1.50 



1. 10 


1.07 


1.05 


I. 12 


1. 10 


I 07 


I 15 


1. 12 


1 .09 


1.17 


1. 14 


1. 12 


1.20 


1. 17 


1.14 


1.22 


1. 19 


1. 16 


1.24 


1. 21 


1. 19 


1.27 


1.24 


1. 21 


1.29 


1 .26 


1.23 


1.32 


1.29 


1.26 


1-34 


1-31 


1.28 


1-37 


1.34 


X.30 


1-39 


1.36 


1-33 


1. 41 


1.39 


1-35 


1.44 


1. 41 


1.38 


1.46 


1-43 


1 .40 



1 .02 

1.05 

1.07 
1.09 
I. II 

1. 14 
1. 16 
1.18 

1 .20 

1.23 

1-25 

1.27 

1.30 
1.32 

1-34 
1.36 



T .00 
I.02 
I 04 
1.07 

1.09 

I. II 

I 13 
1. 16 
1. 18 
1.20 

1.22 
1.24 
1.27 
1.29 
I 31 

1-33 



•97 
1. 00 
1 .02 
1.07 
1.07 

1 .09 
1. 11 
1. 13 

115 
1. 17 

1.20 
1.22 
T.24 
1.26 
1.28 
1.30 



.96 

.98 

1. 00 

1.02 

1.04 

1.06 
1 .09 
I. II 
1-13 
I 15 

1. 17 
1. 19 
1. 21 
1.23 
1.26 
1.28 



•94 

.96 

.98 

1. 00 

1.02 

1.04 
1.06 
1.08 
1. 10 
1. 12 



.14 
•17 
•19 
.21 

•23 
•25 



.92 

•94 

.96 

.98 

1. 00 

1.02 
1.04 
1 .06 
1.08 
1. 10 

1. 12 
1. 14 
I. 16 
I. 18 
1.20 
1.22 



3.00 


.60 


•59 


•58 


•57 


.56 


■55 


•54 


•53 


•52 


•51 


•50 


3^io 


.62 


.61 


.60 


•59 


•58 


•57 


■56 


•55 


•54 


•53 


•52 


3.20 


.64 


•63 


.62 


.61 


.60 


•59 


•58 


•57 


•55 


.54 


•S3 


3^30 


.66 


•65 


.64 


•63 


.62 


.60 


•59 


•.S8 


•57 


•56 


•55 


340 


.68 


.67 


.66 


•65 


■63 


.62 


.61 


.60 


•59 


•58 


•57 


3 •SO 


.70 


.69 


.68 


.66 


•65 


•64 


•63 


.62 


.61 


•59 


•58 


3.60 


.72 


•71 


.70 


.68 


.67 


.66 


•65 


.64 


.62 


.61 


.60 


3-70 


•74 


•73 


■71 


.70 


.69 


.68 


.67 


.65 


.64 


•63 


.62 


3.80 


.76 


•75 


•73 


.72 


•71 


.70 


.68 


.67 


.66 


•65 


•63 


3.90 


.78 


•77 


•75 


•74 


•73 


•71 


..70 


.69 


.67 


.66 


•65 


4.00 


.80 


•79 


•77 


.76 


•75 


•73 


.72 


•71 


.69 


.68 


.67 


4.10 


.82 


.81 


•79 


• 78 


.76 


•75 


•74 


•72 


•71 


.70 


.68 


4.20 


.84 


•83 


.81 


.80 


■78 


•77 


•75 


•74 


•73 


•71 


.70 


4^3o 


.86 


.84 


•83 


.82 


.80 


•79 


•77. 


.76 


•74 


■73 


.72 


4.40 


.88 


86 


85 


.83 


.82 


.80 


•79 


.78 


.76 


•75 


•73 


4 50 


.90 


.88 


.87 


•85 


.84 


.82 


.81 


•79 


•79 


.76 


•75 


4.60 


.92 


.90 


.89 


.87 


.86 


.84 


•83 


.81 


.80 


.78 


•77 


4.70 


•94 


.92 


.91 


.89 


.88 


.86 


.84 


•83 


.81 


.80 


.78 


4.80 


.96 


■94 


•93 


•91 


.90 


.88 


.86 


•85 


.83 


.81 


.80 


4.90 


.98 


.96 


•94 


•93 


.91 


.90 


.88 


.86 


•85 


•83 


.82 


5-00 


1. 00 


.98 


.96 


•95 


•93 


•91 


.90 


.88 


.86 


.85 


.83 


5. 10 


1.02 


1. 00 


.98 


.96 


•95 


•93 


.92 


.90 


.88 


.86 


•85 


5.20 


1.04 


1.02 


1. 00 


.98 


•97 


•95 


•93 


.92 


.90 


.88 


•87 


5- 30 


1.06 


1.04 


I 02 


1. 00 


.99 


•97 


•95 


•93 


.92 


.90 


.88 


5 40 


1.08 


1.06 


1.04 


1.02 


1. 00 


•99 


•97 


•95 


•93 


.92 


.90 


5^50 


1. 10 


1.08 


1.06 


1.04 


1.02 


1. 00 


•99 


•97 


•95 


•93 


.92 


5.60 


1.12 


1. 10 


1.08 


1.06 


1.04 


i.oa 


1. 00 


.98 


•97 


•95 


•93 


5 70 


1. 14 


1. 12 


1. 10 


1.08 


1.06 


1.04 


1.02 


1. 00 


.98 


•97 


•95 


5 -So 


1. 16 


1. 14 


1. 12 


1.09 


1.07 


1.05 


1.04 


1.02 


1. 00 


.98 


•97 


590 


1.18 


1. 16 


I-I3 


I. II 


1.09 


1.07 


I. OS 


1.04 


1.02 


1. 00 


.98 


6.00 


1.20 


1. 18 


i-i5 


^•i3 


I. II 


1.09 


1.07 


I 05 


1.03 


1.02 


i.c>o 



236 DAIRY CALENDAR. 

DIRECTIONS FOR MAKING DIVIDENDS IN 
CREAMERIES AND CHEESE FACTORIES 

According to the Per Cent of Fat in Milk Delivered. 

(,S. M. Babcock, in '* Hoard's Dairyman.") 

Find the amount of fat contained in the milk of each 
patron for any period desired, by multiplying the pounds 
of milk expressed in hundreds by the per cent of fat found 
by the test. Add together the amount of fat from all the 
patrons, thus obtaining the total pounds of fat delivered at 
the factory. Deduct the expenses of manufacture, etc., 
from the money received from sales, and divide the re- 
mainder by the total fat. This gives the price to be paid 
for each pound of fat. Multiply the pounds of fat de- 
livered by each patron by the price; the product will be 
the amount which he is to receive. 

If it is desired to know the number of pounds of butter 
made from each patron's milk, divide the total yield of but- 
ter by the total fat delivered; the quotient will be the 
amount of butter made from one pound of fat. The fat 
delivered by each patron multiplied by this figure will give 
the pounds of butter to be credited to each patron. 

The accompanying table gives the butter yield from lOO 
lbs. of milk, when the pounds of butter from one pound of 
fat range from i.io to 1.20, and for milks containing from 
3 to 6 per cent of fat. To use the table find in the upper 
horizontal line the number corresponding most nearly to the 
number of pounds of butter from one pound of fat. The 
vertical column in which this falls gives the pounds of 
butter from 100 pounds of milk containing the per cents of 
fat given in the outside columns. 

Example : A creamery receives during one month 250,000 
lbs. of milk, which contained 9531 lbs. of fat; the yield of 
butter for the same period was 10,983 lbs., which sold for 
29 cents per pound, bringing $3185.07. The expense for 
making, etc., was four cents per pound, amounting to 
$439.32, leaving $2745.75 to be divided among the patrons. 
Dividing this sum by 9531, the total number of pounds of 
fat gives 28.8 cents per pound for the fat. This multiplied 
by the number of pounds of fat in each patron's milk gives 
the amount which he should be paid. 



CH EESE. 



237 



The number of pounds of butter, 10,983, divided by 9531, 
the number of pounds of fat, gives 1.152 pounds of butter 
from each pound of fat. The column headed 1.15 in the 
table is nearest to this ratio, and will therefore give the 
butter obtained from 100 lbs. of milk containing different 
per cents of fat. 

If a patron delivered 9420 lbs. of milk containing 3.2 per 
cent of fat during the period considered, his milk would 
have contained 301.44 lbs. of fat, which at 28.8 cents per 
pound would have amounted to $86.81. It would have 
made 301.44 X 1.152 = 347.26 lbs. of butter. In the column 
headed 1.15 in the table, opposite 3.2 per cent of fat, we 
find 3.68, which is the number of pounds of fat from 100 
lbs. of this patron's milk. The error from the use of the 
table in this way will never amount to more than ^ ounce 
per 100 lbs. of milk. 

Pounds of Butter from One Hundred Lbs. of Milk. 



c 


1. 10 


I. II 


1. 12 


1-13 


1. 14 


1-15 


1. 16 


1. 17 


1. 18 


1. 19 


1.20 




3-0 


3-30 


3-33 


3-36 


3-39 


3-42 


3-45 


3-48 


3-51 


3-54 


3-57 


3-60 


3-0 


3 


I 


3 41 


3 


441 


3-472 


3 


503 


3-534 


3 


565 


3-596 


3.627 


3.658 


3.680 


3-72 


3 


I 


3 


2 


3-52 


3 


552 


3-584 


3 


616 


3.648 


3 


680 


3-712 


3 744 


3.776 


3.808 


384 


3 


2 


3 


3 


3-63 


3 


663 


3.696 


3 


729 


3.762 


3 


795 


3.828 


3.861 


3-894 


3.927 


3 96 


3 


3 


■i, 


4 


3-74 


3 


774 


3.808 


3 


842 


3.876 


3 


910 


3-944 


3-978 


4.012 


4.046 


4.C8 


3 


4 


3 


5 


3-85 


3 


885 


3.920 


3 


955 


3-990 


4 


025 


4.060 


4.095 


4.130 


4.165 


4.20 


3 


5 


3 


6 


3-96 


3 


996 


4.032 


4 


068 


4 104 


4 


140 


4.176 


4.212 


4.248 


4.284 


4.32 


3 


6 


3 


7 


4.07 


4 


107 


4.144 


4 


181 


4.218 


4 


255 


4.292 


4-329 


4.366 


4-403 


4.44 


3 


7 


3 


8 


4.18 


4 


218 


4.256 


4 


294 


4-332 


4 


370 


4.408 


4.446 


4.484 


4.522 


4-56 


3 


8 


3 


9 


4.29 


4 


329 


4.368 


4 


407 


4.446 


4 


485 


4-524 


4 563 


4.602 


4.641 


4.68 


3 


9 


4 





4.40 


4 


440 


4 480 


4 


520 


4 560 


4 


600 


4.640 


4.680 


4-720 


4.760 


4.80 


4 





4 


1 


4-51 


4 


551 


4-592 


4 


633 


4.674 


4 


715 


4 756 


4-797 


4.838 


4.879 


4.92 


4 


I 


4 


2 


4.62 


4 


662 


4.704 


4 


746 


4.788 


4 


830 


4.872 


4.914 


4-956 


4 998 


504 


4 


2 


4 


3 


4-73 


4 


773 


4.816 


4 


859 


4.902 


4 


945 


4.988 


5-031 


5-074 


5-"7 


5.16 


4 


3 


4 


4 


4.84 


4 


884 


4.928 


4 


Q72 


5.016 


5 


060 


5.104 


5.148 


5.192 


5-236 


5-28 


4 


4 


4 


5 


4-95 


4 


995 


5.040 


5 


085 


5-130 


5 


^75 


5.220 


5-265 


5-310 


5-355 


5-40 


4 


5 


4 


6 


5.06 


5 


106 


5-152 


5 


•,98 


5-244 


5 


290 


5-336 


5-382 


5.428 


5-474 


5-52 


4 


6 


4 


7 


5-17 


5 


217 


5.264 


5 


3" 


5-358 


5 


405 


5-452 


5-499 


5-546 


5-593 


5-64 


4 


7 


4 


8 


5-28 


5 


328 


5-376 


5 


424 


5-472 


5 


520 


5-568 


5.616 


5.664 


5712 


5-76 


4 


8 


4 


9 


5-39 


5 


439 


5 488 


5 


537 


5 586 


5 


635 


5.684 


5-733 


5.782 


5-831 


5-88 


4 


9 


5 





5-5° 


5 


550 


5.600 


5 


650 


5.700 


5 


750 


5.800 


5 850 


5.900 


5 950 


6.00 


5 





5 


I 


5.61 


5 


661 


5712 


5 


763 


5 8r4 


5 


865 


5.916 


5-967 


6.018 


6.069 


6.12 


5 


I 


5 


2 


5-72 


5 


772 


6.824 


5 


876 


5-928 


5 


980 


6.032 


6.084 


6.136 


6.188 


6.24 


5 


2 


5 


3 


5-83 


5 


883 


5-936 


5 


986 


6.042 


6 


095 


6.148 


6.201 


6.254 


6.307 


6.36 


5 


3 


5 


4 


5-94 


5 


994 


6.048 


6 


102 


6.156 


6 


210 


6.264 


6.318 


6.372 


6.426 


6.48 


5 


4 


5 


5 


6.05 


6 


105 


6.160 


6 


215 


6.270 


6 


325 


6 . 380 


6-435 


6.490 


6-545 


6.60 


5 


5 


5 


6 


6.16 


6 


216 


6 272 


6 


328 


6.384 


6 


440 


6 . 496 


6-552 


6.608 


6 664 


6.72 


5 


6 


5 


7 


6.27 


6 


327 


6.384 


6 


441 


6 498 


7 


555 


6 612 


6.660 


6.726 


6.783 


6 84 


5 


7 


5 


8 


6.38 


6 


438 


6 496 


6 


554 


6.612 


6 


670 


6.728 


6.786 


6.844 


6.902 


6.96 


5 


8 


5 


9 


6.49 


6 


549 


6.608 


6 


667 


6 72c 


6 


785 


6.844 


6.903 


6.962 


7.021 


7.08 


5 


9 


6 





6.60 


6 


660 


6.720 


6 


780 


6.840 


_6 


900 


6.960 


7.020 


7.080 


7.140 


7.20 


6 






238 DAIRY CALENDAR. 

ON THE PRESERVATION OF MILiK AND CREA3I 

BY HEAT. 

By Dr. H. L. Russell, of Wisconsin Agricultural Experiment Station, 
Author of " Dairy Bacteriology." 

On account of the innumerable barteria that gain access 
to milk during the process of milking, and subsequent to 
that time, and the rapid increase of the same in this nutri- 
tious fluid, this material universally undergoes fermentative 
changes, the rapidity of which is largely dependent upon 
the surrounding temperature. To increase the keeping 
quality of milk, it is necessary to annihilate these bacteria 
or keep them under influences unfavorable to their growth. 

Heat has been found to be the most efficacious agent in 
preserving milk in its natural condition. It is applied in 
two ways, viz., i. Pasteurization, where the milk or cream 
is heated for a short time (20-30 min.) at a temperature near 
the coagulating point of the proteid constituents of the milk 
(i5o°-i6o° F.). 2. Sterilization, where the temperature ap- 
proximates the boiling-point and is applied for a longer 
time. 

The object in both cases is to kill the bacteria present in 
the milk. 

Sterilization accomplishes this most successfully, but it 
changes the proteid compounds so that the milk has an un- 
desirable " cooked " flavor and odor. 

This defect is not found in pasteurized milk, and if prop- 
erly handled, milk treated by this process will remain sweet 
from 4 to 8 days. 

For use in the near future the pasteurized product is, on 
the whole, the most satisfactory ; the sterilized material being 
best adapted for export purposes. 

The essential condition in pasteurization is that the pas- 
teurizing temperature shall exceed the thermal death point 
(the temperature at which growing bacteria are destroyed) 
of disease-producing as well as fermentative bacteria. This 
temperature for most forms is about 140° F., but certain dis- 
ease organisms like the tubercle germ of tuberculosis is not 
killed below 149° F. for 30 minutes, or 155° F. for 15 minutes. 



PRESERVATION OF MILK. 239 

As this germ is often found in milk from tuberculous cows, 
prudence dictates the use of this temperature as a standard 
for the pasteurization of milk and cream. The proteids in 
the milk are slightly affected at this temperature, but if the 
milk is thoroughly chilled, the "cooked" flavor disappears. 

The application of this temperature kills only the growing 
bacteria, and does not affect the latent spores. If after 
being heated the milk is allowed to cool slowly, and is left 
at a comparatively warm temperature (exceeding 55° F.), 
these spores germinate and soon change the character of the 
milk, so that the value of the pasteurization is lost. To be 
efficient, it is necessary to rapidly cool the pasteurized prod- 
uct below the germinating point of the spores, for if they are 
once allowed to sprout, they will develop slowly at a very 
low temperature. 

In pasteurizing milk or cream, the apparatus should be 
constructed so that a definite quantity of the fluid can be 
held at any desired temperature for any length of time, and 
during the process protected from infection from the air. 
The apparatus must also be made so as to be easily cleaned 
and thoroughly sterilized by steam throughout. The milk 
must be protected from air infection during its withdrawal 
from the pasteurizing vat into storage vessels (cans and 
bottles), and should be thoroughly chilled in a refrigerator 
for several hours (better over night) before being delivered 
to the consumer. This chilling process should succeed the 
heating operation as quickly as possible, as the sudden 
transition in temperature from 155° F. to 55° F. or less has a 
paralyzing effect on the development of those organisms 
(spores) that are not killed by the heat. 

Pasteurization is applied with great success to milk and 
cream where these products are used in the liquid form. It 
is used to some extent in this country, but much more widely 
in continental Europe in the preparation of cream for the 
manufacture of butter by the use of a pure culture starter. 
It can also be used advantageously in the hot months for 
increasing the length of time that by-products of the factory 
like skim-milk and whey may be preserved. 



240 



DAIRY CALENDAR. 



PASTEURIZATION OF SKIM-MILK. 

Results of Danish Experiments. 

The skim-milk was heated to 122-194" F. in the different 
trials, and then cooled. The figures given in the table show 
the number of hours in which the milk kept sweet in each 
case. 





be 

.S-d 

ffi a 


Skim-milk Heated to 






0^ 



N 
ID P) 


°» 



M 




M 



00 
t^ IT) 




OVO 
00 t^ 

40.4 
38.0 




^ 

0, 


Skimm-ilk 
Cooled to 


1884 
1890 


II. 8 
5-0 


17.0 
6.9 


27.8 
20.8 


34-8 
28.0 


37 
36.9 


41.2 

41.6 


i2i° C. (54° F.). 
25° C. (77° F.). 



(Fjord, Lunde.) 

ORDINARY DISEASES OF DAIRY COWS. 

By W. G. Clark, M.D.C, Johnstown, Wis., Instructor in Veterinary 
Science in the University of Wisconsin. 

Garget. 

Causes. — Irregularities of diet, overfeeding on stimulat- 
ing food, exposure to cold, external injuries, as blows, etc. 

Symptoms. — Seldom attacks the whole udder. Swelling, 
heat, pain, and redness of the inflamed portion. The milk 
is curdled, whey-like, and mixed with blood. In severe 
cases there is much constitutional disturbance. 

Treatment. — Endeavor to discover the cause and remove 
it. The food should be devoid of milk-producing constitu- 
ents. Draw the milk frequently, using a milking-tube if 
necessary. 

If the weather is warm bathe the udder for an hour or 
more with hot water. 

Take fluid extract belladonna i oz., glycerin 2 ozs.; 
mix and apply three times daily with mild friction. Give 
two teaspoonfuls fluid extract belladonna three times 
daily. If constipated, give epsom salts i lb., ginger i oz., 
water i qt. 



DISEASES OF DAIRY COWS. 241 

Milk Fever. 

Symptoms. — Dulness, uneasy movements of the hind 
limbs, head and horns hot; the animal soon becomes weak 
and unable to rise, head laid back on the flank or dashed to 
the ground, bowels constipated, sensation usually lost. 

Treatment. — Give a purgative dose of salts. Apply 
mustard paste along the spine. Blanket and keep warm. 

Give injections of soap and warm water. Internally give 
one half pint of whisky every three hours. 

Prevention. — Spare diet a week before and after calving. 
If constipated after delivery give a dose of salts. . 

Abortion. 

The cow may abort from any cause profoundly disturbing 
the nervous system, inflammation of the internal organs, 
diarrhoea, acute indigestion, blows on the abdomen, expos- 
ure to cold storms, drinking ice-water, feeding on ergotized 
grains and grasses, and infection from abortion discharges 
of other animals. 

Symptoms. — If it occurs within the first two months it is 
not apt to be noticed. During the latter part of gestation 
abortion resembles normal delivery, except that more effort 
and straining are present. 

Treatment. — The most important object in an impending 
abortion is to recognize it as soon as possible and apply 
preventive measures. Place in a quiet dark stall and check 
straining by sedatives. Laudanum i oz. ; repeat in two 
hours if necessary; or fl. ex. black haw. in same doses. 

After an abortion burn the foetus and afterbirth and all 
fitter that is soiled, or bury deeply and cover with quick- 
lime. 

Flood the womb with a 2% solution of carbolic acid and 
wash the external organs once daily with a $% solution. 
Separate from the herd for 30 days. 

In epizootic abortion material benefit has in many cases 
been derived from phosphate of lime. Small doses (|dram) 
may be given daily in the food. 



242 DAIRY CALEN^DAR. 

Hoven or Bloat. 

Causes. — Overeating, choking, frosted roots, and fermen- 
tation of the food. 

Treatment* — In urgent cases tap on the left side at a 
point equidistant from the point of the hip, the last rib and 
the processes of the lumbar vertebrae, pointing the trocar 
or knife downward, inward, and forward. If slight give 
spts. turpentine i oz., raw linseed oil | pt., and place a gag 
in the mouth. 

When relieved give a purgative and keep on a light diet 
for a few days. 

Diarrhoea in Calves. 

Always due to indigestion and caused usually by over- 
feeding or improper food. 

Prevention. — Feed at least three times daily. The milk 
should be sweet and fed at a temperature of 90° to 100° F. 
The pails used in feeding should be kept sweet and clean. 

Treatment. — Cut down the ration, scald the milk or add 
lime-water in the proportion of i to 5. If the discharges 
are bright yellow give castor oil i to 2 tablespoonfuls. If 
there is great weakness give small doses of stimulants 
(ginger, brandy, whisky). 

Choking. 

Common among cattle when fed on roots, etc. To pre- 
vent tie the head so that it cannot be thrown up, or withhold 
dangerous foods. 

Symptoms. — Head extended, bloating, labored breathing, 
continuous coughing. If in the throat there is great distress 
and the animal may die quickly. If lower the symptoms 
are not as acute. 

Treatment. — If in the throat remove with the hand. If 
below reach and the object can be located from the outside, 
give small drenches of linseed oil and manipulate from the 
outside. Take time. Do not apply too much force. Usu- 
ally best to work the object toward the throat. 

If unable to remove the object it must be pushed down; 



TUBERCULOSIS. 243 

this may be done with a piece of i-in. rubber-hose, 6 ft. in 
length, well oiled, and inserted in the gullet, and gently 
force the object down. 

Tuberculosis. 

Tuberculosis is an infectious disease characterized by the 
formation in the various organs of the body of tubercles or 
nodules, and is due to a specific micro-organism, the bacillus 
tuberculosis. 

Tuberculosis in animals is identical with tuberculosis 
(consumption) in the human family, the ravages of which 
are far greater than those of any other disease. 

The death rate from consumption, which is but one of its 
many forms, is about one in seven. 

All domestic animals are more or less subject to the dis- 
ease. Dairy cattle, however, in consequence of their mode 
of life and the heavy drain on. their system from excessive 
breeding and milking, are more predisposed to the disease 
than any other of the domestic animals. 

Cause. — The essential cause is the specific germ, the 
tubercle bacillus, without which the disease could not exist. 
Since the disease is found in the lungs in a large proportion 
of cases, it is evident that tuberculosis is usually contracted 
by inhaling the germs with the air. It may also be caused 
by the ingestion of infected meat and milk and by direct 
inoculation. 

The development of the disease is favored by anything 
that tends to impair the general health of the animal, as 
overcrowding in poorly ventilated stables, hereditary pre- 
disposition, in-and-in breeding, lack of exercise, errors in 
diet, etc. 

Symptoms. — The symptoms are very obscure, and in some 
cases where the disease is well advanced there is seemingly 
little alteration in the health of the animal. The most 
prominent symptoms are a short, husky cough, enlargement 
of the lymph glands around the throat, dulness, capricious 
appetite, staring coat, and emaciation. 

Persistent oestrum or heat, with barrenness, especially 



244 DAIRY CALENDAR. 

when there is a harsh, staring coat and general unthrifty 
condition, is suspicious. 

The Tuberculin Test. — Tuberculin is a glycerin ex- 
tract of the soluble products produced by the growth of the 
tubercle bacillus, concentrated, filtered, and sterilized. It 
contains no living germs and cannot produce tuberculosis. 
It was introduced to the medical profession by Dr. Koch as 
a cure for tuberculosis. Although it has not found practi- 
cal application as a curative agent, it furnishes us the best 
diagnostic agent for bovine tuberculosis yet known. 

A summary of statistics indicates that about 88 per cent 
of tuberculous animals show the reaction fever on inocula- 
tion, while go per cent that were declared free from disease 
on account of the absence of fever did not show on autopsy 
any signs of the disease. 

Prevention. — The stables should be light and well ven- 
tilated. Cattle should be kept from interchange of stalls 
or stanchions. Breed only from healthy animals. No con- 
sumptive person should be allowed to care for stock. 

Isolate all suspected animals. Such animals should be 
examined by a competent veterinarian, and if found to be 
tuberculous the whole herd should be tested. Tuberculous 
animals should be killed and the carcasses burned or buried 
deeply and covered with quicklime. Disinfection should 
be thorough. Remove and burn all litter. Burn sulphur 
in the closed stable. Wash or spray all woodwork with a 
solution of corrosive sublimate, one part, to one thousand 
parts of water. 

Corrosive sublimate is a deadly poison and should be 
used with care. Whitewash with freshly slaked lime. 

SUGGESTIONS TO PATRONS OF CHEESE FAC- 
TORIES AND CREAMERIES. 

(D. W. Curtis, SecV Wisconsin Dairymen's Association.) 

Care of Milk. 

I. All milk for the cheese factory must be clean, pure, 
and wholesome, or the cheese will be bad. One hundred 
pounds of bad milk will injure 10,000 pounds of good milk, 



CARE OF MILK. 245 

2. The law is very strict against watering or skimming. 
A fine of $10.00 to $100.00 is imposed if convicted. 

3. After a cow has dropped her calf, the milk should not 
be taken to the factory until the tenth milking. 

4. Milk run through an aerator as soon as drawn from 
the cow, in open air, is better for cheese and butter making 
than when set in a tub of water and dipped. By any means 
at your command thoroughly air the milk until cooled. 

5. Stagnant water, dead carcasses, or filth of any kind in 
the pasture or barn-yard produces tainted milk. For this 
reason set the can of night's milk in a clean place. 

6. Milk with clean hands ; never wet them with milk; it 
is positively filthy. 

7. See that the cow's udder is brushed clean and free 
from fine dirt and dust before milking. 

8. Never mix the night's and morning's milk. It will 
many times sour them both by pouring the warm milk into 
the cold. 

9. Small cans (10 to 15 gallons) are much preferred to 
larger ones, as the milk is kept in a better condition. 

10. Whey should be taken home in separate cans from 
that in which the milk is brought in. 

11. If whey is taken home in the milk-cans, empty at 
once, wash with tepid water, then scald and turn them out 
to the sun. 

12. Insist that the cheese-maker keep the whey-vat clean, 
by washing and scalding at least twice a week. 

13. Insist that your factory shall take in milk by the 
Babcock test, paying each patron according to what he de- 
livers. 

14. Use a Babcock test yourself and know just what you 
produce; turn off the poor cows and fill their places with 
good ones. Every patron should know for himself whether 
he is boarding unprofitable cows. There is no better way 
of knowing this than by the use of the Babcock test at the 
barn. The cost of the test is but little, but its instruction 
is very valuable. 

15. It should always be remembered that pure milk can 
only be had through healthy cows, pure feed, pure water, 



246 DAIRY CALENDAR. 

pure air, and cleanly handling. Every patron is affected 
in the cash outcome by the way his brother patrons pro- 
duce and handle their milk, hence the necessity of each 
adhering to sound rules based on sound dairy sense. There 
is not a first-class factory in the land where good prices are 
obtained for cheese but what the patrons practise thorough 
cleanliness in the care of milk. Remember, it is a matter 
of profit to each to do this. 

Care of Cows. 

Pay special attention to the comfort of your cows. Do 
not let them remain out in cold rain-storms ; it will reduce 
the flow of milk. Feed liberally. The cow must at all 
times have all the good feed she can eat and digest. Be 
sure and provide some soiling-crop against the July and 
August drought; if the cow shrinks then you will lose money 
in the fall, when butter and cheese are high. Oats and 
peas, sweet corn or field corn, drilled 3I feet apart, are a 
good soiling-crop. 

A silo is a great help in the economical production of 
cow feed. Thousands of successful dairymen have proved 
this. It is no longer an experiment. 

Dairy farming at high profit calls for close study con- 
cerning the cow, concerning her feed, and how to produce 
it at the best and cheapest. Every dairy neighborhood 
will show men who make nearly double the profit from the 
business that others do. We believe that it will pay every 
man to be intelligent and as well posted as he can be on these 
important questions. We must bring up the grade of our 
reputation by making better butter and cheese. This will 
bring on a larger and better paying demand. To cheat the 
consumer with poor goods will, in the end, destroy the bus- 
iness. Better dairymen, better milk, better products, 
better reputation in the world's markets, will surely bring 
better profits, and is the only true road to Dairy Success. 



BY-LAWS. 247 

BY-LAWS AND RULES FOR CO-OPERATIVE 
CREAMERY ASSOCIATIONS. 

These vary somewhat in different sections, but a good 
model are the following, which are generally used in New 
England and Northwestern co-operative creameries: 

I. This association shall be known as the Co- 
operative Creamery Association, 

II. The purpose of the association shall be to locate, 
establish and carry on the manufacture and sale of milk 
products, in such a manner as will conduce to the greatest 
convenience and profit of the producers over the greatest 

amount of territory in the town of and vicinity. Also 

to purchase, use, and hold real and personal estate neces- 
sary for the transaction of the business of the association. 

III. The capital stock of the association shall be 

dollars, divided into shares of ten dollars each. 

IV. This association shall be co-operative. Cream and 
milk may be purchased or accepted from any person not a 
stockholder on the same terms and conditions as may be 
prescribed for stockholders. 

V. Any person directly engaged in agricultural pursuits 
may become a member of this association by taking one or 
more shares of the stock of the association. 

VI. I. The regular meetings of the association shall be 

held semi-annually, viz., on the first Mondays in and 

in each year, at such time and place as the board 

of directors may determine; and notice of such meeting 
shall be given by the clerk to each member by mail seven 
days at least previous to the date of said meeting. 2. 
Special meetings may be called either by the president, 
with the advice and consent of a majority of the directors, 
or upon written request of one third of the stockholders of 
the association, upon seven days' notice as above. 3. 
Meetings of the board of directors may be called by the 
president or by any two directors. 

VII. I. The officers of the association shall consist of a 
president, clerk, treasurer, five directors, and two auditors. 
2. The president shall be chosen annually by the board of 



248 DAIRY CALENDAR. 

directors, by written ballot, at the regular meeting in 
October. 3. The clerk, treasurer, board of directors, and 
auditors shall be chosen by the stockholders annually, by 
written ballot, at the regular meeting in October, and all 
officers shall hold office till others are chosen and qualified 
in their stead. Vacancies in the above-named offices may 
be filled at any meeting of the stockholders ; in the mean- 
time by the board of directors. In case of the absence of 
the clerk a temporary clerk may be chosen and qualified 
in his stead. 

VIII. At any regularly called meeting of the association, 
nine of the members thereof, and at any meeting of the 
board of directors, three members thereof, shall constitute 
a quorum for the transaction of business. A less number 
may adjourn from time to time. 

IX. It shall be the duty of the president, who shall be a 
director, to preside at all meetings of the association and of 
the board of directors, preserve order therein, put all ques- 
tions, announce all decisions, and, in case of an equal divi- 
sion, to give the casting vote. He shall receive and safely 
preserve all bonds required of the officers of the associa- 
tion and sign all certificates or documents issued by the 
association or board of directors. In the absence of the 
president, it shall be the duty of one of the board of direc- 
tors, in order of their seniority, to preside at any meeting. 

X. It shall be the duty of the clerk to attend all meet- 
ings of the association and of the board of directors, and 
to keep a correct record of the same, which record shall be 
open for the inspection of any member. He shall give 
notice of all meetings and of all appointments on commit- 
tees, to each member thereof, and to each officer chosen, of 
his election; and shall serve all such other notices as ap- 
pertain to his office or as may be directed from time to time 
by the association or board of directors. He shall attest 
all certificates or documents issued signed by the president, 
shall file all bills and reports and such other documents as 
may be ordered to be filed, and shall carry on all such 
correspondence as may be directed ; shall act as secretary 
of all committees when called upon; shall keep a correct 



BY-LAWS. 249 

financial account between the association and its members, 
and shall have charge of all property not otherwise disposed 
of. He shall give such bonds for the faithful performance 
of his duty, and receive such compensation for his services, 
as the board of directors may determine. 

XI. It shall be the duty of the treasurer to receive all 
money belonging to the association, giving his receipt 
therefor. He shall draw all money for the payment of 
claims against the association under the direction of the 
board of directors. He shall make a report to the board of 
directors at such times as they may require. He shall per- 
form all duties required of him by the laws of the common- 
wealth and shall give such bonds for the faithful perform- 
ance of his duty as the board of directors may require. 

XII. It shall be the duty of the board of directors to 
attend to the general affairs of the association, invest the 
funds of the same, appoint such other agents and officers 
as in their judgment the interests of the association require, 
and fix all compensations. They shall keep or cause to be 
kept a correct account of all cream or milk furnished by 
the stockholders or patrons, and a correct account of all 
sales. They shall prescribe the rules and regulations 
governing the collection and delivery of the cream and 
milk; may cause the quality of the same to be tested as 
often as may be deemed expedient; may authorize the prem- 
ises of any stockholder or patron to be inspected, and 
may reject and refuse to collect or receive any cream or 
milk that is unsatisfactory or not furnished in compliance 
with the prescribed regulations. They shall establish 
prices and have full power over the business of the associa- 
tion, and shall in all cases pursue such measures as in their 
judgment will tend to the best interests of the association. 
They shall make a full report of their doings, and a full 
statement of the business at each regular meeting, or 
whenever called upon to do so by vote of the stockholders. 

XIII. The duties of the auditors shall be to audit all 
accounts of the association, making a report to the board 
of directors at the time of the regular meetings, and at such 
other times as they may require. 



250 DAIRY CALEN^DAR.- 

XIV. The net profits of the business of the association, 
after such deductions have been made as the laws of the 
commonwealth require, shall be divided pro rata among the 
stockholders, according to the number of shares held by 
each. \Note. — It is understood that the profits shall not 
exceed 6 per cent on capital, all receipts in excess of this 
sum and necessary reserves being declared in payment to 
patrons for cream or milk furnished.] 

XV. I. Any person doing business for the association or 
incurring expense therefor shall receive a just remunera- 
tion for such services or expense. 2. All documents issued 
by the association shall bear the seal thereof, said seal to 
be in charge of the clerk. 3. The directors shall procure 
a corporate seal. 4. No member of the association can 
transfer his stock to any person not directly engaged in 
agricultural pursuits. 5. In case shares are transferred by 
one person to another, the certificate thereof must be sur- 
rendered to the treasurer, and the board of directors shall 
cause another certificate to be issued to the person to whom 
the transfer is made. 

XVI. These by-laws shall not be altered or a^mended unless 
such alteration or amendment be proposed in writing one 
meeting previous to action being taken ; provided also that 
two thirds of the members vote in the affirmative. 

BY-LAWS AND RULES FOR CO-OPERATIVE 

CHEESE FACTORIES. 

• 

Article i. This association shall be known as the — — — 
Factory Association. 

Art. 2. There shall be two meetings held yearly at the 
factory — one in the spring and one in the fall or winter, to be 
called by the president. 

Art. 3. At the first meeting in each year there shall be 
chosen by the patrons a president and a treasurer and sales- 
man. 

Art. 4. The salesman and treasurer shall sell all the cheese, 
and as soon as he shall have sold and collected for one month's 
make of cheese, he shall, after paying the proprietor for mak- 



BY-LAWS. 251 

ing and deducting the other expenses, divide the proceeds pro 
rata, according to the number of pounds of milk delivered 
among the patrons. 

Art. 5. It shall also be the duty of the treasurer and sales- 
man to keep the books of the association, and make final div- 
idend yearly to all the patrons whenever all the cheese is sold 
and paid for. He shall also keep a milk book, showing the 
number of cheese made each month, to be taken from the 
factory's books. Said treasurer's milk and cheese book shall 
be subject to the inspection of the patrons and the president. 

Art. 6. The manager shall keep an accurate account with 
each patron of the number of pounds of milk delivered each 
day. Also an account of the number of cheese made, which 
accounts shall be subject to the inspection of the officers and 
patrons. 

Art. 7. The president shall be authorized to preside over 
the entire transactions of patrons or officers, and constitute a 
committee to investigate all matters pertaining to said factory, 
and if any contingency should arise, he shall be authorized to 
bring suit in law against any delinquent. 

Art. 8. The manager (cheese-maker) shall be authorized to 

criticise all milk offered, and he shall reject the same if in his 

judgment said milk is unfit to run into cheese; also to test with 

lactometer any milk, and if found to vary from a standard of 

milk known to be pure for the day shall report the same to the 

president, whose duty it shall be to send out a committee of 

three to the premises of said delinquent, witnessing the transit 

of the milk on the ensuing day from the cow to the factory, 

which shall again be tested as on the previous day, and if found 

to vary, the party in question shall be adjudged guilty of having 

diluted the same in ratio, as shall appear. The penalty for the 

first offence shall be twenty- five dollars; the second, one 
hundred dollars. 

Art. g. The president shall also have power to call special 
meetings of the patrons at any time he may deem it necessary, 
and he shall be required to call a meeting of the patrons when- 
ever a request is presented to him signed by ten patrons. 
Whenever a meeting is to be called the president shall give 
patrons at least two days' notice. 



252 DAIRY CALENDAR. 

Art. io. The action of the treasurer and salesman in regard 
to selling or holding cheese shall be governed by a vote of a 
majority of the patrons. If no vote is taken, he is to exercise 
his best judgment in the matter. 

Art. II. In voting at any annual or special meeting of this 
association the patrons shall be allowed one vote for every cow 
the milk of which is brought to the factory. [This may be 
altered to one vote on each share of the capital stock or one 
vote to each shareholder.] 

Art. 12. The treasurer and salesman shall attend all meet- 
ings of the association whenever possible, and shall take min- 
utes of the proceedings, and place the same on file in his office, 
and in other respects act as secretary. In case he should be 
absent, a temporary secretary may be chosen. In case the 
president is absent at any meeting, a temporary president may 
be chosen for a presiding officer. 

RULES FOR PATRONS AND INSTRUCTIONS TO 
CREAM OR MILK GATHERERS. 

These rules may be made to apply to either whole-milk or gathered' 
cream creameries. 

Feeding. — We insist upon only such food being fed to cows 
as will produce the largest and best quality of milk or cream. 
Turnips, onions, cabbage, or anything likely to injure the 
quality of milk, cream, or butter is prohibited. 

Milking. — Cows must be tarefully cleaned before milking, 
to avoid odors that taint the milk. The milk must be strained 
through two strainers — one of them cloth — before going into 
the cans. Thorough cleanliness must be observed in every- 
thing. 

Creamers and Cans. — Creamers must be kept in a place free 
from odors, and cleanliness maintained in their vicinity. Tanks 
and cans must be kept sweet and clean, and the water free and 
clear. Cans must be washed, then scalded every time they are 
used. The water in the creamers should not go below 45 de- 
grees in summer and 40 degrees in winter. 

Setting Milk. — All cans must be filled full of fresh milk, so 

far as possible, and immediately placed in the tank. After cans 

'are set in water they must not be disturbed. Patrons are not 



RULES FOR PATRONS. 253 

allowed to draw off the milk except on Sundays, or with per- 
mission from the trustees. 

Mixing Milk. — Cans must not be partly filled at one milking 
and after standing long enough for the cream to begin to sepa- 
rate be filled with milk from another milking, or with anything 
whatever. After a can has once been set it must not in any 
way be disturbed or meddled with, nor the milk drawn off by 
the patrons, except on Sunday, and all patrons and cream 
gaiherers shall at all times use the tubes to draw the milk with. 

Alghfs Milk. — When milk is delivered but once each day, 
the cans containing the night's milk must be set in cold water 
immediately after milking and the milk thoroughly stirred by 
using a dipper and pouring until the milk is thoroughly cooled. 
A better plan is to use a cooler to thoroughly cool and aerate 
the milk before it is put in the cans. The night's milk must be 
left setting in cold water until it is carried to the creamery. 

Cream and Milk Gatherers. — Cream and milk gatherers are 
forbidden to take any cream or milk which is dirty, or for any 
reason, in their judgment, is not of satisfactory quality or con- 
dition, or which has been in any way so treated as to indicate 
that an attempt has been made to interfere with the proper and 
natural separation of the cream, or of its being correctly counted 
on the gauge, or in violation of these rules. 

Any patron found neglecting or violating any of these rules 
must at once be reported to some one of the board of trustees 
or directors, and his cream or milk must not again be taken till 
he has satisfied the trustees that his neglect was, for good rea- 
sons, excusable ; and if any patron shall more than once be so 
reported it shall be deemed a sufficient reason for refusal to 
again receive his cream at all. 

Cream or milk gatherers are especially directed to take all 
possible pains to discover all violations or neglect of any of 
these rules, and strictly enforce them in every case. 

These rules and instructions are found by experience and 
observation to be necessary for the protection of the association 
and the best good of all its members. Copies thereof will be 
securely posted conveniently near each tank where milk-cans 
are set, so that ignorance can be no excuse for neglect. 

Patrons are requested to notify the board of trustees or direc- 



254 DAIRY CALENDAR. 

tors if any cream or milk gatherer is in any way delinquent or 
careless in his observance of these instructions. 

Patrons who are not disposed to be governed by these rules 
are requested to so advise the trustees or directors, and the 
treasurer will make prompt settlement with any who wish to 
withdraw. 

By order of the trustees or directors, 

, President. 

.• Treas. 

MASSACHUSETTS LAW FOR THE ERADICATION 
OF TUBERCULOSIS IN CATTLE. 

1. All the States and Territories of the United States, the 
District of Columbia, Canada, Great Britain, and all other 
localities without the limits of this commonwealth, are 
hereby declared infected districts. 

2. It is hereby ordered that all neat cattle brought within 
the limits of this commonwealth from any of said localities 
on or after November 15, 1894, are hereby made subject to 
quarantine until they have been inspected and released by 
this board or one of its members thereto duly authorized. 

3. Except as hereinafter provided no neat cattle shall be 
unloaded except in case of accident, for any purpose what- 
soever, within this commonwealth at any place or places 
other than at such quarantine stations as are herein desig- 
nated, or which may hereafter from time to time be desig- 
nated by this board, unless upon written permit signed by 
the board of cattle commissioners or one of its members. 

4. The stock-yards in Brighton and Watertown and the 
premises of the New England Dressed Beef & Wool Co., in 
Somerville, are hereby designated as quarantine stations. 

5. All neat cattle entered at any quarantine station ex- 
cept as herein provided shall immediately be placed in 
quarantine and so remain, at the expense of the owner or 
consignee, for a period of not less than twenty-four hours, 
and shall be subject to the tuberculin test. This test shall 
be made by the board of cattle commissioners or one of its 
members, or a duly authorized agent thereof, and without 
expense to the owper, 



MASSACHUSETTS STATE BOARD OF HEALTH. 255 

6. Every such animal, which, in the opinion of the board 
or any of its members, is affected with tuberculosis, will be 
condemned and slaughtered as provided in sections 45 and 
53 of chapter 491 of the acts of 1894. 

7. All animals which upon such inspection shall be ad- 
judged free from tuberculosis and other contagious diseases 
shall be branded with the seal of the commission. This 
brand will be placed upon the right horn and the outside of 
the right front hoof, on those animals having horns. Horn- 
less cattle will be branded upon the right shoulder and upon 
the outside of the right front hoof. 

8. All neat cattle passing through this commonwealth 
from points without its limit for exportation from this State 
will not be examined as herein provided; but such animals 
shall remain in quarantine until transported without the 
limits of the commonwealth. 

9. All neat cattle brought within this commonwealth con- 
signed directly to the Brighton abattoir for slaughter shall 
be confined by themselves for identification, and shall not 
be released except after an examination as above provided, 
or except for immediate slaughter. 

Section 45 and 53 of chapter 491, State acts of 1894, define 
the manner of examination of suspected and slaughter of 
infected cattle. Animals killed for tuberculosis will be paid 
for at one half their actual value, provided they have been 
within the State six months prior to their being destroyed, 

(In effect Nov. 15, 1894.) 

MASSACHUSETTS STATE BOARD OF HEALTH. 

Reg^ulatious Concerning the Production and Sale of 

Milk. 

Whereas, cows' milk is one of the most common and 
necessary articles of food, and is oftentimes seriously im- 
paired in usefulness and rendered dangerous to health by 
the want of proper care in its production or subsequent 
treatment in handling, it is therefore ordered that the fol- 
lowing regulations be and are hereby adopted: 

Section i. No person shall use any building for cows un- 



256 DAIRY CALENDAR. 

less it contains at least one thousand cubic feet of space for 
each animal, is well lighted and ventilated, has tight roof 
and floors, good drainage, and a supply of pure water and 
all other necessary means for maintaining the health and 
good condition of the cows, and has been approved by the 
State Board of Health. 

Sec. 2. Every person using any such building shall keep 
the same, and the premises connected therewith, and all land 
used for pasturage of the cows clean and free from filth. 

Sec. 3. Every person keeping a milch cow shall permit it 
to be examined from time to time, as to its freedom from 
disease, by a veterinarian designated by the Board of 
Health. 

Sec. 4. No person having an infectious disease, or having 
recently been in contact with any such person, shall milk 
cows or handle cows, measure or handle other vessels used 
for milk intended for sale, until all danger of communicating 
such disease to other persons shall have passed. 

Sec. 5. No person shall sell or use for human food the 
milk of a diseased cow or permit such milk to be mixed with 
other milk; nor until it has been boiled shall sell or use such 
milk or any mixture of such milk for feed of swine or other 
animals. 

RULES FOR DISINFECTION OF STABLES. 

Ill Case of Appearance of Contagious Diseases. 

(Trumbower.) 

1. Have all loose litter, hay, and rubbish removed and 
burned. 

2. Have all manure removed to land where cattle have no 
access. 

3. Have all feed-troughs, hay-racks and all woodwork 
thoroughly cleaned by washing with hot water in which two 
ounces of carbolic acid to each gallon of water are dissolved. 

4. Thoroughly whitewash the whole of the interior of the 
building with a whitewash containing one pound of chloride 
of lime to each four gallons of water. Enough freshly 
burned quicklime should be added to make the wash show 



DISINFECTION^ OF STABLES. 257 

where applied. Especially should this be applied to the 
sides and front of the stalls, feed-troughs and hay-racks 
(inside and outside). 

5. All rotten woodwork to be removed and burned, and 
replaced with new. 

6. All buckets, forks, shovels, brooms, and other objects 
used about the stable to be washed and covered with the 
same solution. 

7. All drains to be thoroughly cleaned and disinfected 
with a solution of chloride of lime, one pound to four gal- 
lons of water. 

8. In cases of glanders, all harness, poles, and shafts of 
wagons, neck-yokes and pole-straps should be thoroughly 
washed with hot water and soap, and afterwards oiled with 
carbolized oil (one part of carbolic acid to ten of oil). Before 
applying the oil, harness should be hung up in the open air 
for one week. 



258 DAIRY CALEi^DAR. 



V. FEEDING STUFFS. 



COMPOSITION OF FEEDING STUFFS. 

In the ordinary chemical analysis of feeding stuffs the 
following constituents are determined, viz., water, ash, pro- 
tein, crude fibre, nitrogen-free extract, ether extract (fat). 

Water is present in all feeding stuffs, from above 90 per 
cent in green foods and some kinds of roots, to below 10 per 
cent in very dry hay and in concentrated food stuffs. 

Ash, or mineral matter, is the non-combustible part of 
plants, and goes to make the bones of the animal, or to sup- 
ply material for the maintenance of other parts of the ani- 
mal body. 

protein is the name of a large group of substances, all 
characterized by the fact that they contain the element ni- 
trogen; hence they are also called nitrogenous substances; 
and foods rich in protein are spoken of as nitrogenous foods. 
The protein substances supply the material necessary for the 
formation of lean meat, ligaments, tendons, hair, horns, 
hoofs, etc., and also of casein of the milk. Crude protein 
includes albuminoids and amides; among the former are 
found white of ^%%, lean meat, curd of milk and gluten; 
among the latter, asparagin and other crystallizable and 
water-soluble substances, generally speaking, of a somewhat 
inferior nutritive value. 

Crude Fibre or woody fibre is the framework of plants, 
forming the walls of their cells ; it is usually the least 
digestible portion of feeding stuffs, and the nutritive value 
of a plant is decreased as its crude fibre content increases. 

Nitrogen-Free Extract includes starch, sugar, gums, or- 
ganic acids, etc., and forms a most important and usually a 
very large part of cattle foods. Together with cellulose, 
nitrogen-free extract forms the group of bodies called carbo- 



FEEDING STUFFS. 259 

hydrates. A general name for carbohydrates is heat-produc- 
ing substances, as against flesh-forming substances, i.e., 
nitrogenous compounds, the names indicating the main 
offices of the substances in animal nutrition. 

Ether Extract, or crude fat {oil) includes a group of com- 
ponents dissolved out by ether in the analysis of foods; fat 
forms the main part of the extract; most feeding stuffs con- 
tain only a small quantity of ether extract, but this compo- 
nent is nevertheless of considerable importance in the feed- 
ing of animals. 

Organic matter signifies the combustible portion of chemi- 
cally dry feeding stuffs, i.e. , all the components given in the 
preceding except water and ash. 

Digestible Components. — The food stuffs used in the feed- 
ing of farm animals are only partly of direct value to the 
animals, the portion which their digestive fluids are unable 
to dissolve being voided in the excrements. The digesti- 
bility of fodders has been determined by direct experiments 
with different kinds of farm animals, in this country or 
abroad. The digestion coefficients (see pp. 263-65) mean the 
percentage of any one component which has been found to 
be digested by the animals experimented on. 

Nutritive Ratio signifies the ratio between the digestible 
nitrogenous and non-nitrogenous components in a feeding 
stuff, or a combination of such. As fat has been found to 
yield about 2. 2 times more heat, when burned, than do starch, 
sugar, and other carbohydrates, the per cent of digestible 
fat in a food is multiplied by 2.2 when the nutritive ratio is 
to be calculated; the product is added to the per cent of 
digestible carbohydrates (nitrogen-free extract -\- crude 
fibre), and this sum is divided by the per cent of digestible 
protein. (The factor 'i\ or 2^ is sometimes used for obtain- 
ing "the starch equivalent" of fat.) 

Exa77iple : Clover hay contains on the average 6.5 per cent 
digestible protein, 34.9 per cent digestible carbohydrates, 
and 1.6 per cent of digestible fat (see following table): 

1.6X2.2 = 3.52; 34.9 + 3.52 = 38.42; 38.42^6.5 = 5.9, 

Nutritive ratio, i : 5.9. 



260 



DAIRY CALENDAR. 



AVERAGE COMPOSITION OF AMERICAN 
FEEDING STUFFS.* 



Feeding Stuffs. 



Green Fodders and 
Silage. 

Pasture grass 

Green fodder corn 

(maize) 

Alfalfa (lucern) 

Green clover , 

Alsike clover, in bloom 

Rye fodder 

Oat fodder 

Sorghum fodder 

Red top, in bloom 

Meadow fescue, in 

bloom 

Timothy , 

Blue-grass 

Prickly comfrey , 

Corn silage 

Corn silage, Wis. anal 

Clover silage 

Sorghum silage , 



Hay and Dry Coarse 
Fodders. 

Fodder corn (maize), 
field cured 

Same, Wis. analyses 

Corn stalks (stover), 
field cured 

Hay from red clover. . 

Hay from mammoth 
clover 

Hay f'm alfalfa (lucern) 

Hay from alsike clover. 

Oat hay 

Timothy hay 

Hay from mixed mea- 
dow grasses 

Hay from Hun. grass.. 

Marsh hay 

Oat straw 

Barley strawt 

Wheat straw 

Rye straw 

Buckwheat straw 

Pea vinet 



Percentage Composition.* 



80.0 

79-3 
71.8 
70.8 
74.8 
76.6 
62.2 

79-4 
64.8 

69.9 
61.6 
65.1 
88.4 
79.1 
73-6 
72.0 
76 



42 
29.0 

40.1 
15-3 

21.2 
8.4 
9-7 
8.9 

13.2 

16.0 
7-7 

7-9 

9.2 

14.2 

9.6 

7-1 

9.9 

13.6 



1.2 
2.7 
2.1 
2.0 
1.8 

2-5 
I . I 

2-3 

1.8 



1.4 
2.1 
2.6 
I.I 



2-7 

4.2 

3-4 
6.2 

6.1 
7-4 
8.3 
6.2 
4.4 

4.6 
6.0 

5-2 

5-1 

5-7 
4.2 
3-2 

s-s 

6.6 



3-5 

1.8 
4.8 
4.4 

3-9 
2.6 

3-4 
1-3 
3-3 

2.4 
3- 
4- 
2.4 

1-7 
2.7 
4.2 



4-5 
6.5 



3-» 
12,3 



U 



tacx 



12; St: 



9.4 



10.8 
II. 8 



6. 

7- 
8. 
6.4 



4-3 



19.7 
24.8 



10.7124.5 
14.3,250 
12.8J25.6 

7-6129.3 
5.9 29.0 

6.4129.9 
7-5 27.7 



7.8 
4.0 
3-5 



3-4|38.i 
3.038.9 
5-2 43-0 
9035. 5 



9-7 



12.3 

13-5 

II .0 

6.8 

193 
II. 6 
19. 1 



14-3 

20. 

17.6 

5 
II. I 

12. y 

II. 6 
15-3 



.34-7 
36.5 

31-9 
38.1 

33-6 
42.7 
40.7 

45-1 
45-0 

41.0 
49 -o 
46.3 
42.4 
39-0 
43-4 
46.6 

35-1 
33-7 



W 



W 



c XL 

05 a! 
^% 

o 



18.0 



•5 19-5 
•025.5 
.1,27.1 
.9 23.2 
.6J21.6 
■4 35-3 
•5[i9-5 

• 2 32.9 

.828.3 
.2 •?6 
3 32 
•3| 9-4 
•8|i9.5 
•924 
.2 25.4 

• 3 22 . 8 



1.6 
1-7 



3-3 



55 
66.8 



3-9 72 
2.2 84 
2.9 82 
2.9:84 

2.5'82 

2.1 79 

2.1 86 
2.7 86 
2.385 
1.5 80 
1.386 

1.2 8q 



79 



Per cent 

Digestible 

Matter. 



1-3 
3-6 
2.9 
2.7 
2.1 

2.7 
.8 

2-3 

1-7 
2.2 
2.9 
1.4 
.8 
1-3 



2.6 
3-7 

2.0 

6.5 

5-7 
7.6 
6.8 

4-3 
30 

3-6 
4.5 
3-.S 
1.6 
•9 



2-3 

4-3 






10.6 

II. 8 
II. 4 
14. 1 

13.1 
14. 1 
22.7 
12.7 
20.5 

17.8 
23.0 
19.2 
4.6 
II. 6 
14.0 

13.5 
14.9 



33-3 
40.4 

33-4 
34.9 

32.0 

37-8 
36.8 
46.4 
43-9 

42.7 
46.4 

44-7 
41.4 

41.3 
37-9 
42.7 

37-7 
32.3 



* Largely from Jenkins and Win ton's Compilation of Analyses of 
American Feeding Stuffs. t Konig. 



FEEDING STUFFS. 



261 



AVERAGE COMPOSITION OF AMERICAN 
FEEDING STVFFS. — Coniznued. 



Feeding Stuffs. 



Roots and Tubers. 

Potatoes 

Sweet potatoes 

Red beets 

Sugar beets 

Mangel-wurzels 

Rutabagas. . 

Turnips 

Carrots . . 



Grains and Flour Mill 
Products. 

Corn (maize) 

Corn and cob meal. 

Corn cob , 

Corn bran 

Oats 

Oat shorts* , 

Oat feed 

Oat dust 

Barley 

Barley screenings 

Wheat 

Wheat bran — roller pro 
cess. . 

Wheat bran— old pro- 
cess . . 

Wheat shorts 

Wheat middlings 

Wheat screenings 

Rye 

Rye bran 

Rye shorts 

Buckwheat 

Buckwheat bran 

Buckwheat shorts 

Buckwheat middlings.. 

Rice 

Rice bran 

Rice hulls 

Rice polish 

Pea meal 

Sorghum seed 

Cow pea 

Soja bean 



208 

7 
18 



Perce 


titage Compositior 


. 






c 






^ 






















<u 




u 


rt 












■ A 


u 











U3 


C V- 


4-> 










.— . 


^ tj 


X 




u 




PL. 


tu 

« 




Cd 


C w 


u 


• 


"O 


"O 


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<u 


a! rt 


i 




3 


D 


yX 


S, 


£5S 


< 


U 


U 


(X. 


W 





78.9 


I.O 


2.1 


.6 


17-3 


.1 


20.1 


71. 1 


I.O 


1-5 


1-3 


24.7 




4 


27.9 


88.5 


1.0 


i.S 


•9 


8.0 




I 


10.5 


86.5 


•9 


1.8 


•9 


9.8 




1 


12.6 


90.9 


T .1 


1.4 


•9 


5-5 




2 


8.0 


88.6 


1.2 


1 .2 


1-3 


7-=; 




2 


10.2 


90.5 


.8 


I.I 


1.2 


6.2 




2 


8.7 


88.6 


1.0 


i.i 


1-3 


7.6 




4 


10 4 


10.9 


1-5 


10. ,s 


2.1 


69.6 


.S-4 


87.6 


151 


1-5 


8-5 


6.6 


64.8 


3-5 


83-4 


10.7 


1-4 


2.4 


30.1 


54-9 


•5 


87.9 


10.9 


1-7 


9-4 


4.8 


67-3 


5-9 


87.4 


II. 


30 


II. 8 


9-5 


.S9-7 


•S-o 


86.0 


10. 


5-2 


16.2 


7-5 


54-5 


6.6 


84.8 


7'7 


3-7 


16.0 


6.1 


,S9-4 


7-T 


88.6 


6.5 


6. 9 


13-5 


18.2 


so. 2 


4.8 


86.6 


10.9 


2.4 


12.4 


2.7 


69.8 


1.8 


86.7 


12.2 


36 


12.3 


7-3 


61.8 


2.8 


84.2 


10.5 


1.8 


II. 9 


1.8 


71.9 


2.1 


87.7 


12.0 


5 6 


16. 1 


8.4 


53 7 


4.2 


82.4 


12.0 


4-9 


13.0 


8.1 


,S8.2 


3.8 


83.1 


II. 8 


4.6 


14.9 


7-4 


56.8 


4-.5 


83.6 


12. 1 


3 4 


15-7 


4-7 


60.2 


4.0 


«4-5 


II. 6 


2.9 


12.5 


4-9 


65.1 


3.0 


«5-5 


II. 6 


1-9 


10.6 


1-7 


72 -S 


1.7 


86.5 


II. 6 


3-6 


14-7 


3-5 


63.8 


2.8 


84.8 


9-3 


4.9 


18.0 


.S-i 


.S9-9 


2.8 


85.8 


12.6 


2.0 


10. 


8.7 


64 5 


2.2 


8.S.4 


10.. s 


3-0 


12.4 


31-9 


38.8 


3-3 


86.5 


II. I 


51 


27.1 


«-3 


40.8 


76 


83.8 


12.7 


5-1 


28.2 


4.2 


42.3 


7-5 


82.2 


12.4 


•4 


7-4 


.2 


79.2 


•4 


87.2 


Q-7 


10. 


12. 1 


9.,S 


49.9 


8.8 


80.3 


8.2 


13.2 


3 6 


35-7 


38.6 


•7 


78 6 


lO.O 


6.7 


II. 7 


0-3 


58.0 


7-3 


83.3 


10.5 


2.6 


20.2 


14.4 


51. 1 


1.2 


86.9 


12.8 


2.1 


9.1 


2.6 


69.8 


3-6 


85.1 


14.8 


3-2 


20.8 


4.1 


.S,S-7 


1.4 


82.0 


10.8 


4-7 


34 


4.8 


28.8 


16 


9 


84-5 



Per cent 

Digestible 

Matter. 



s 

PL, 

3 


It 


1.4 


16.1 


•9 
•9 


22.2 
7.6 


I.I 
i.i 


9-3 
4.8 


•9 
.6 


7-1 

5-5 


I.O 


7-1 


71 

6.5 


62.7 
56.3 


1.6 


43-9 


6.2 


509 


9-1 


44-7 


12.6 
12.5 

8.9 

9-5 


45-7 
46.9 

38.4 
66.1 


9-3 
9.2 


64.9 


12.6 


44.1 


10. 1 


47-5 


II. 6 


45-4 


12.2 


47.2 


9.8 
8.3 
9-7 


5I-0 

65.5 
48.0 


II. 9 


45 1 


7 7 


49.2 


7-4 


30-4 


21. 1 


33-5 


22.0 


33-4 


4.8 


72.2 


5-3 


45-1 


1.6 

9.0 

18.0 


44-5 
56.4 
56.0 


7.0 


52.1 


18.3 


54-2 


29.6 


17.9 



Cd 



4.2 

2.9 
•3 
3-4 
41 
5-4 
2.8 

5-1 



1.4 

2.9 

2.6 
3-2 
2.9 
2.2 
1.2 
1.6 
1.6 
1.8 
1.9 
5-5 
5-4 

■3 
7-3 

.6 

6.5 

•9 

31 

1. 1 

159 



* Kcinig. 



262 



DAIRY CALEJJDAR. 



AVERAGE COMPOSITION OF AMERICAN 
FEEDING STVFFS— Continued. 



Feeding Stuffs. 



Miscellaneous Feeds. 

Malt sprouts 

Brewers' grains 

Brewers' grains, dried. 

Hominy chops 

Corn germ 

Germ meal 

Gluten meal 

Grano-gluten 

Starch feed, wet 

Cotton-seed meal 

Cotton-seed hulls 

Linseed meal, old pro- 
cess 

Linseed meal, new pro 
cess 

Palm-nut meal* 

Apples* . . 

Apple pomace 

Dried blood* 

Skimmed milk* 

Buttermilk* 

Whey* 



37 



M 

600 

36 

7 

3 

96 

85 
46 



Percentage Composition. 



5.9 
1 .0 

3-6 

2-5 



2.8 

•3 
7.2 
2.9 



5-7 



24.8 

5-4 

22 2 

9.8 

9.8 

10.9 

29.4 

311 
6.1 

42.4 
4.2 

32.9 

33-2 

16.8 

•4 

^•4 

84.4 

3-3 

4.0 



U 



it.o 
3-8 

12.3 
3-8 
4.1 

10.2 
1.6 

12.0 

3-^ 

5-6 

47-4 

8.9 

9-5 
24.0 

1-5 
3-9 



(U •>-' 


X 






-<-> v 




y,^ 


JZ 


fc 


^ 



47.0 
12.5 

47-9 
64-5 
64.0 
64.0 
52.4 
33-4 
22.0 

23-8 
33-2 

35-4 

38.5 
35 -o 
12.5 
16.2 



4-7 
4.0 
4.8 



1-7 
1.6 

6.3 
8.3 



7-4 

5-4 

7-4 

14.9 

3-1 
12.9 



7-9 

30 
9-5 
•3 
1-3 
2.5 



c ti 

o 



Per cent 

Digestible 

Matter. 



19.8 
3-9 

16. 2 
8.9 
8.9 

9-3 
25.0 
26.5 

5-5 
36-9 






36.2 
9-5 
35-5 
61.9 
61.4 
63.6 
49 4 
35-4 
21.7 
18. 1 
26.2 



28.332.8 

27.2 32.9 

16.0 52.6 
.312.8 

I o II. 9 

58.1 .... 
3-1 4-7 
3-9 4- 

4- 



^ 



1-7 
1-3 
5-3 

6.3 
56 
4.1 
5.6 
II-3 

2-3 

12.3 
1.8 

7-1 

2.7 

9.0 



2.3 
.8 



* Konig. 



FEEDIN^G STUFFS. 



263 



AVERAGE DIGESTION COEFFICIENTS OF 
AMERICAN FEEDING STUFFS 

As Determined by American Experiments. Gordan.) 



A. — Experiments with Ruminants. 
GREEN FODDER (fed when green). 

Corn (maize) fodder — 

Whole plant, average of all trials. . 

Dent, immature, Pennsylvania 

in milk, Pennsylvania , 

mature, Pennsylvania , 

Sorghum, North Carolina and Texas., 

Rye, Pennsylvania , 

Timothy {Phleujn pratense), Utah. . . 
Hungarian grass {Seiaria italica)^ Me 

Pasture grass, Pennsylvania 

Red clover ( Trifolium pratense) 

SILAGE. 

Corn (maize) silage, whole plant — 

Average of all kinds 

Dent, immature, Maine, New York 
and Pennsylvania 

Dent, in milk, Pennsylvania 

Flint mature, Maine and New York. 
Soja-bean silage 

DRIED FODDERS (fed air-dry or partially 
so). 

Corn (maize) fodder, whole plant — 

Average of all kinds 

Dent, immature, Maine and Penn... 
in milk, New York and Penn.. 

mature, Pennsylvania 

Flint, mature, Maine 

Sweet, mature, Maine 

Corn (maize) butts, Maryland 

husks. Maryland 

fodder, tops above ear, 

Maryland 

pulled, Mary land, 
North Carolina 

and Texas 

stover, Pennsylvania . . 
Sorghum fodder, leaves, N. Carolina 
Oat straw, Maine 













^ 
















10 




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U 




V 




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J3 


S« 


55 


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Q 


< 


PU 


bk 


^ 


2 


15 


30 


68 


3S 


61 


61 


74 




4 


9 


68 


'i7 


6q 


69 


71 




3 


t 


68 


33 


62 


63 


73 




7 


13 


67 


22 


53 


54 


75 




2 


4 


67 


42 


47 


59 


74 




1 


2 


73 


S6 


79 


79 


70 




I 


3 


63 


32 


48 


56 


66 




I 


4 


63 


41 


62 


68 


66 




I 


1 


69 


50 


65 


74 


72 




I 


2 


66 


55 


67 


53 


78 


6 


17 


37 


66 


3": 


53 


67 


70 


3 


5 


12 


64 


33 


49 


71 


66 


I 


3 


a 


65 


32 


50 


65 


69 


2 


4 


10 


73 


30 


63 


75 


77 


I 


I 


2 


59 


57 


76 


55 


52 


4 


24 


so 


66 


34 


55 


66 


6q 


2 


6 


12 


62 


3B 


51 


67 


64 


2 


5 


12 


63 


31 


45 


64 


66 




4 


b 


70 


20 


55 


52 


77 




4 


9 


71 


42 


65 


76 


73 




3 


6 


67 


36 


64 


74 


68 




I 


2 


66 


11 


21 


73 


69 




I 


2 


72 


16 


29 


79 


75 


I 


I 


2 


55 


7 


22 


70 


53 


3 


3 


6 


60 




51 


69 


63 


I 


I 


4 


62 


45 


52 


66 


64 


I 


I 


2 


63 


29 


61 


70 


64 


1 


T 


2 


50 






5« 


53 



264 DAIRY CALE-NDAR. 

AVERAGE DIGESTION COEFFICIENTS.-C^«//««^rf. 



A. — ExPRTS. WITH Ruminants — Cont. 
DRIED FODDERS — Continued. 

Hay from gfrasses named: 

Barley, Maine 

Blue joint {Calantagrostis canaden- 
sis), Msiine 

Cat-tail millet {Pennisetum sulca- 
tum). North Carolina 

Hung^arian grass (Set aria italica), 
Maine 

Johnson grass {Sorghum halepense). 
North Carolina 

Orchard grass {Dactylis glomerata), 
Maine and New York 

Redtop (Agrostis vulgaris), Maine. 

Timothy {Phleum pratense), average 

of all kinds, Maine and Utah 

ditto, in full bloom, Maine., 
ditto, late cut, Maine 

Wild-oat grass {Danthonia spicata), 
Maine 

Witch-grass {Triticum repens). Me. 

Pasture grass, Pennsylvania 

Mixed grasses. New York and Penn. 
Hay from legumes named: 

Alfalfa, Colorado, and New York. 

Alsike clover ( Tri/olitini hybridufti), 
Maine 

Crimson clover {Trifoliu77i incarna- 
tuvi). North Carolina , 

Red clover {Trifolium pratense), 
Maine and Wisconsin 

White clover ( Trifoliunt repeus)^^. 

Cowpea vines. North Carolina 

Soja-bean vines. North Carolina 

MISCELLANEOUS FODDERS. 

Buttercup hay {Ranunculus acris). Me. 
Peanut-vine hay, North Carolina. . 
Sorghum bagasse. North Carolina. 
White weed, white daisy {Chrysanthe- 
mum leucanthemuni), Maine. . . , 

ROOTS. 

Sugar-beets, Maine 

Mangel-wurzels, Maine 













. 
























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fc 


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I 


I 


4 


6i 


45 


65 


62 


63 


I 


2 


3 


54 


29 


63 


54 


56 


I 


I 


2 


62 


68 


63 


66 


59 


I 


I 


2 


65 


47 


60 


68 


67 


I 


I 


I 


54 


56 


45 


58 


54 


2 


2 


3 


56 




59 


60 


55 


I 


2 


3 


60 


29 


61 


61 


62 


2 


ID 


22 


58 


37 


49 


53 


63 


I 


3 


5 


61 


44 


57 


59 


64 


I 


3 


5 


54 


32 


45 


48 


61 


I 


3 


2 


64 


35 


58 


68 


6s 


I 


2 


3 


61 


41 


58 


63 


65 


I 


2 


3 


72 


52 


73 


76 


74 


3 


4 


9 


5b 




51 


55 


59 


2 


2 


3 


58 




73 


46 


68 


I 


2 


3 


62 


52 


66 


53 


7^ 


1 


I 


2 


61 


53 


69 


46 


70 


2 


2 


7 


53 




52 


47 


61 


I 


I 


I 


66 


58 


73 


61 


69 


I 


I 


2 


5Q 


49 


65 


42 


71 


I 


T 


2 


62 




71 


61 


69 


I 


I 


I 


56 


48 


56 


41 


67 


I 


I 


2 


60 


20 


63 


52 


6q 


I 


I 


I 


61 


13 


14 


46 


65 


I 


I 


I 


58 


52 


58 


45 


67 


I 


I 


2 


94 


32 


91 


100 


100 


I 


I 


2 


78 


16 


75 


43 


91 



64 

62 



50 



FEEDING STUFFS. 265 

AVERAGE DIGESTION COEFFICIENTS.-Conttnued. 



A. — ExpRTS. WITH Ruminants— Cont. 

ROOTS — Continued. 

Rutabagas, Maine 

Turnips (strap-leaf), Maine 

Potatoes, Maine 

GRAINS (fed whole or ground). 

Corn and cob meal, North Carolina . . 
Corn meal, North Carolina and N. Y.. 
Cotton seed, raw, North Carolina... . 
roasted, North Carolina. . 
Pea meal, Maine 

BY-PRODUCTS. 

Brewers' grains, dried, Massachusetts. 

Corncobs, Massachusetts 

Cotton-seed hulls, N. Car. and Texas.. 

meal. N. Car. and Wis — 

Gluten feed (Buffalo), Massachusetts.. 

meal , Maine 

Linseed meal, new process. Mass 

old process. Mass 

Malt sprouts, Wisconsin 

Wheat bran, Maine and Massachusetts; 

middlings, Maine and Mass.. 

B. — Experiments with Swine. 

GRAINS AND BY-PRODUCTS. 

Barley, Minnesota 

Corn (maize) (whole kernel), Maine and 

Minnesota 

meal, Maine 

Corn and cob meal, Maine 

Peas, Minnesota 

Wheat shorts, Minnesota 

Wheat bran, Minnesota 



43 



44 



24 



c . 



74 

I GO 



94 



84 
97 
13 



84 
92 

87 
72 

54 



91 
50 
77 
97 
81 
88 

91 
89 

ICO 

72 

8S 



67 

62 
82 
82 

951 50 
87 ... 
66 72 



266 



DAIRY CALENDAR. 



FEEDING STANDARDS. (Wolff.) 
(Per day and per looo lbs. live weight.) 







Nutritive 










(Digestible) 


4) 


Q 




u 


Substances. 


> 


4-> 








'3 u5 

^ s 
52:5 


rt 




(u'5 
•a 


CA 




U V- 


Pi 
> 




*i. 3 


3 i. 


^ >x 


•^}i 


tt ^ 


*f 




Oc/3 


UQ, 


«.G 


«W 


0(/2 


9 




H 


U^ 


U* 


Pij 


H 


Z 




lbs. 


lbs. 


lbs. 


lbs. 


lbs. 




1. Steers at rest in stall 


17.5 
24.0 


0.7 
1.6 


8.0 


0. 1=; 


8.85 
13.20 


1:12 


2, Steers moderately worked 


"•3 


0.30 


1:7.5 


Steers heavily worked 


26.0 


2.4 


13-2 


0.50 


16.10 


1:6.0 


3. Milch cows. 


24.0 


2.5 


12.5 


0.40 


15.40 


1:5.4 


4. Horses moderately worked 


21.0 


1.6 


10.0 


0.50 


T2.IO 


1:7.0 


Horses heavily worked 


23.0 


2.5 


12. 1 


0.70 


15-30 


1:5.5 


5. Wool sheep, coarser breeds 


20.0 


1.2 


10.3 


0.20 


11.70 


1:9.0 


♦' " finer breeds 


22.5 
27.0 


1-5 
2.5 


11.4 
15.0 


0.25 
0.50 


13-15 
18.00 


1:8.0 


6. Fattening steers, ist period 


1:6.5 


" " 2d " 


26.0 


3-0 


14.8 


0.70 


18.50 


1:5-5 


" 3d " 


25.0 


2.7 


14.8 


0.60 


18.10 


1:6.0 


7. Fattening sheep, ist period 


26.0 


3-0 


152 


0.50 


18.70 


1:5.5 


" 2d " 


25.0 
36.0 


3.5 
5.0 


14.4 


0.60 


18.50 
32.50 


1:4.5 


8. Fattening swine, ist period 


275 


1:5-5 


" " 2d " 


31.0 


4.0 


24.0 


28.00 


1:6.0 


" 3d " 


235 


2.7 


n 


•5 


20.20 


1:6.5 


9. Growing cattle: 














Aver, live weight. 














Age, Months. per head. 














2-3 165 lbs . . 


22.0 


4.0 


13.8 


2.0 


19.8 


1:4.7 


3-6 330 " .... 


23-4 


3-2 


13-5 


I.O 


17.7 


1:50 


6-12 550 •' 


24.0 


2.5 


13.5 


0.6 


16.6 


1:6.0 


12-18 770 " 


24.0 


2.0 


13.0 


0.4 


15-4 


1:7.0 


18-24 94° " 


24.0 


1.6 


12.0 


0-3 


13.9 


1:8.0 


ID. Growing sheep: 














5-6 62 lbs 


28.0 


3-2 


15.6 


0.8 


19.6 


1:5-5 


6-8 73 " ••■. 


25.0 


2.7 


13-3 


0.6 


16.6 


1:5-5 


8-11 84 " .. 


23.0 


2.1 


11.4 


05 


14.0 


1:6.0 


ii'^iS 90 " 


22.5 


1-7 


10.9 


0.4 


13.0 


1:7.0 


15-20 95 '•.... 


22.0 


1.4 


10.4 


0.3 


12. 1 


1:8.0 


II. Growing fat pigs: 


ir " 




2-3 55 lbs ... . 


42.0 


7.5 


30.0 


37.5 


1:4.0 


3-5 "o '' •• 


340 


5-0 


25.0 


30.0 


1:50 


5-6 137 ... . 


31-5 


4-3 


237 


28.0 


1:50 


6-« 187 " . .. 


27.0 


3-4 


20.4 


23.8 


1:6.0 


8-» 27s "... 


21.0 


2-5 


16 


.2 


18.7 


1:6.5 



FEEDING STUFFS. 267 

RATIONS FOR DAIRY COWS. 





Org'nic 
Matter. 


Digestible. 


Nut. 
Ratio. 




Protein 


Carbo- 
hydrates 


Fat. 


Total. 


Woods & Phelps 

Well 

Wolff's German Ration 


lbs. 
25.0 

24-5 
24.0 


lbs. 

2-5 

2.2 

2-5 


lbs. 
12.5 
13-3 
12.5 


lbs. 

.65 

•7 

•4 


lbs. 

15-65 
16.2 

154 


1:5.6 
1:6.9 
i:S.4 



CAIiCULATION OF COMPONENTS OF FEED 
RATIONS. 

Let us suppose that we have at our disposal the ftallowing 
common feeding stuffs : Fodder corn, clover hay, and wheat 
bran, and that we want to know how much is required to keep a 
milch cow of 1000 lbs. live weight in good condition and to 
secure a maximum yield of milk. We will feed 14 lbs. of 
fodder corn, 6 lbs. of clover hay, and 10 lbs. of wheat bran. 
According to the table these quantities contain the following 
number of pounds of digestible matter : 





Organic 
Matter. 


Digestible, 




Protein, 


Carbo- 
hydrates. 


Ether 
Extract. 


14 lbs. of field-cured fodder corn 
6 lbs. clover hay 


lbs. 

9-35 
4.71 
8.24 


lbs. 
•52 
•39 

1.26 


lbs. 
5.66 
2.09 
4.41 


lbs, 
•17 


10 lbs. wheat bran. 


.29 


Total 


22.30 


2.17 


12.16 


.56 





This ration falls somewhat short of the feeding standard in 
total organic matter and digestible substances. To bring it 
nearer to the standard, we add a couple of pounds of some con- 
centrated feed. In selecting the foods and deciding the quan- 
tities to be given in each case, the market prices of the feeds 
must be considered. We will suppose that a lot of corn-meal is 
available in this case, and will add two pounds of this feed to 
the above ration. 



268 



DAIRY CALENDAR. 







Organic 
Matter. 

lbs. 
22.30 
1-75 

24.05 

24-5 
24.0 


Digestible. 


Nutri- 




Crude 
Protein 

lbs. 

2.17 

.14 

2.31 
2.2 

2-5 


Carbo- 
hydrates. 

lbs. 
12.16 
1.25 


Ether 
Extract 


tive 
Ratio. 


Ration as above 


lbs. 

■56 
.08 


I ; 


2 lbs. of corn meal - ■ - 










Total 


13-41 

13-3 
12.5 


.64 

•7 
•4 


6.4 

6.9 
5-4 


Proposed American feeding 
standard for milch cows.. 

Wolff's feeding standard for 
milch cows 





The ration now corresponds very well with the proposed 
American feeding standard ; there is a small deficit of organic 
matter and of digestible fat ; but there is no necessity of trying 
to follow any standard ration blindly, as they are only intended 
to be approximate gauges which the farmer may use in estimat- 
ing the quantities of nutrients required by farm animals in 
order to do their best, cost and product both being considered. 

In constructing rations according to the above feeding 
standards, several points must be considered besides the chemi- 
cal composition and the digestibility of the feeding stuffs ; the 
standards cannot be followed directly without regard to bulk 
and other properties of the fodder ; the ration must not be 
too bulky, and still must contain a sufficient quantity of rough- 
age to keep up the rumination of the animals, in case of cows 
and sheep, and to secure a healthy condition of the animals 
generally. The local market prices of cattle foods are of the 
greatest importance in determining which foods to buy ; the 
conditions in the different sections of our great continent differ 
so greatly in this respect that no generalizations can be made. 
In general, nitrogenous concentrated feeds are the cheapest 
feeds in the South, and the flour- mill, the brewery, and the starch 
factory refuse feeds the cheapest in the Northwest. 



FEEDING STUFFS. 269 

RATIONS FOR DAIRY COWS 

Fed by 16 American Dairymen Producing- 325 lbs. of 
Butter or more per Cow^ per Year.* 

1. Colorado. — 30 lbs. silage, 10 lbs', alfalfa hay, 10 lbs. clover 
hay, 5 lbs. wheat bran, 2 lbs. corn meal. 

2. Connecticut. — 35 lbs. corn silage, 10 lbs. hay, 3 lbs. wheat 
bran, 3 lbs. corn and cob meal, 2 lbs. cotton-seed meal, 2 lbs. 
Chicago gluten meal. 

3. Illinois. — 7^ lbs. clover hay, 7^ lbs. timothy hay, 12 lbs. 
corn and cob-meal, 8 lbs. bran, i^ lbs. linseed meal, i^ lbs. 
cotton-seed meal. 

4. New Jersey. — 24 lbs. corn silage, 8 lbs. corn meal, 2 lbs. 
wheat bran, 4 lbs. oats, 2 lbs. oil meal. 

5. New York. — 20 lbs. hay, 2 lbs. wheat bran, 2 lbs. cotton- 
seed meal, 2 lbs. hominy meal. 

6. New York. — 12 lbs. timothy hay, i lb. wheat bran, i lb. 
middlings, 2 lbs. corn meal, 2 lbs. cotton-seed meal, 40 lbs. 
skim-milk. 

7. Nezv York. — 42 lbs. corn silage, 2^ lbs. clover hay, 2\ lbs. 
timothy hay, 8 lbs. corn and cob meal, 14 lbs. dried brewers' 
grains. 

8. North Carolina. — 30 lbs. corn silage, 8 lbs. fodder corn, 
3 lbs. corn meal, 3 lbs. wheat bran, i lb. cotton-seed meal. 

9. Pennsylvania. — 24 lbs. corn fodder, 5.1 lb. wheat bran, 
5.1 lbs. corn meal, 3 lbs. cotton-seed meal, 2 lbs. oil meal. 

10. Pennsylvania. — 10 lbs. corn fodder, 6 lbs. hay, 3^ lbs. 
wheat bran, i^ lbs. cotton-seed meal, i^ lbs. oil meal, i\ lbs. 
corn meal. 

11. Texas. — 30 lbs. corn silage, 13^ lbs. sorghum hay, 1.3 lbs. 
corn meal, 2.6 lbs. cotton-seed meal, 2.2 lbs. cotton-seed, 1.3 lbs. 
wheat bran. 

12. Vermont. — 30 lbs. corn silage, 10 lbs. hay, 4.2 lbs. corn 
meal, 4.2 lbs. wheat bran, .8 lb. linseed meal. 

13. West Virginia. — 48 lbs. corn silage, 2\ lbs. corn and cob 
meal, i\ lbs. ground wheat, 2\ lbs. oats, 2.\ lbs. barley meal. 



* See WoU, " One Hundred American Rations for Dairy Cows," Bul- 
letin No. 38, Wisconsin Agricultural Experiment Station. 



270 



DAIRY CALENDAR. 



14. Wisconsin. — 26 lbs. corn silage, 10 lbs. clover hay, 5 lbs. 
timothy hay, 8 lbs. wheat middlings, i| lbs. oil meal. 

15. Wisconsin. — 50 lbs. corn silage, 5 lbs. sheaf oats, 5 lbs. 
corn fodder, i lb. clover hay, i lb. millet, 2.7 lbs. cotton-seed 
meal, 1.3 lbs. oil meal, 6 lbs. wheat bran. 

i6. Canada. — 40 lbs. corn silage, 7^ lbs. clover hay, 3 lbs. 
straw, i\ lbs. oats, i^ lbs. barley, li lbs. pea meal, 3 lbs. wheat 
bran, i lb. cotton-seed meal. 

The preceding rations contain the following approximate 
amounts of nutrients, calculated for 1000 lbs. live weight : 







Digestible. 


tritive 
atio. 


No. 


Organic 
Matter. 




Carbo- 
hydrates. 




I'NU 

R 






Protein. 


Fat. 


Total. 






lbs. 


lbs. 


lbs. 


lbs. 


lbs. 1 


bs. 


I 


31.09 


2.70 


15-78 


.80 


19.28 I 


6.5 


2 


25.70 


2.69 


13.96 


-97 


17.62 I 


6.0 


3 


22.09 


2-37 


12.06 


.75 


15-18 I 


5.8 


4 


19.41 


2.06 


11.71 


.87 


14.64 1 


6.5 


5 


26.19 


2.36 


13-78 


-79 


16.93 1 


6,6 


6 


25.73 


3-50 


14.05 


1.12 


18.67 1 


4 7 


7 


31-30 


3-37 


16.31 


1-31 


20.99 1 


5-7 


8 


20.38 


1.79 


11.98 


.80 


14-57 1 


7-7 


9 


26.52 


2.53 


15-74 


.90 


19.17 1 


7.0 


10 


20.05 


2.31 


11.00 


.72 


14.03 1 


5-4 


II 


26.58 


2.21 


12.31 


1.30 


15.82 1 


6.9 


12 


24.23 


1.86 


14.03 


•75 


16.64 1 


8.4 


13 


22.37 


1-54 


M15 


.72 


16.41 I 


10.2 


14 


31.00 


3.01 


16.02 


-87 


19.90 I 


6.0 


15 


23-79 


2-73 


12.46 


■99 


16.18 I 


5-4 


16 


22.96 


2.08 


12. 17 


•71 


14.96 I 


6.6 



FEEDING STUFFS. 



271 



VAIiUATION OF FEEDING STUFFS. 



The commercial value of protein, fat, and carbohydrates in 
concentrated feeding stuffs has been calculated from the aver- 
age composition and market price of common feeding stuffs as 
follows : 

<— Cost of one pound of -^ 
Protein. Fat. Carbohydrates. 



In Germany 3 : 2 

" Connecticut (1888) 1.6 cts. 4.2 cts. 

(1890) 1.4 2.9 

" Wisconsin. .(1S91) 1.5 3.6 

"Indiana (1891) i.o 2.75 

*' Minnesota.. (1893) 3.1 3.1 



I (Konig. Wolff.) 

.96 cts. (Jenkins.) 

1.4 

.5 (Woll.) 

.63 (Huston.) 
.24 (Hays.) 



MANURIAIi VALUE OF FARM PRODUCTS. 

(Armsby.) 



Meadow hay ... . 

Clover " 

Potatoes 

Wheat bran 

Linseed meal 

Cotton-seed meal. 

Wheat 

Oats 

Corn 

Barley 

Milk 

Cheese 

Live cattle 



Pounds per Ton. 



Nitro- 
gen. 



20.42 

40.16 

7.01 

49-15 
105.12 

135-65 
37-53 
36.42 
33 -06 
39-65 
10.20 
90.60 
53 -20 



Phos- 
phoric 
Acid. 



8.2 

11. 2 

3-2 

28.6 
32.2 
29.2 
10.6 

12.4 

11. 3 

9.0 

3-4 
23.0 

37-2 



Pot- 
ash. 



26.4 

36.6 

II. 4 

54-6 

24.8 

56.2 

15.8 

8.8 

7-4 

15-4 

30 

5-0 

3-4 



Value per Ton. 



Nitro- 
gen. 



$3-47 
6.83 
1.19 

8.35 
17.87 
23.06 
6.38 
6.21 
5.62 
6.74 

1-73 

15.40 

9.04 



Phos- 
phoric 
Acid. 



$0.57 
0.78 
0.22 
2.00 
2.25 
2.04 
0.74 
0.87 
0.83 
0.63 
0.24 
1. 61 
2.60 



Pot- 
ash. 



5i.o6 
1.46 
0.46 
2.10 
0.99 
2.25 
0.63 

0-35 
0.30 
0.62 
0.12 
0.20 
0.14 



Total 



,20- 
b « o 



9.07 
1.87 

12-45 
21. II 

28.35 
7-75 



7-43 
6.75 
7-99 
2.09 
17.21 
11. 78 



$5.10 
9.07 
0.12 
7.78 

7-54 
10.12 

2.58 



.86 
78 
.96 



0.69 
1. 18 



272 



DAIRY CALENDAR. 







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O. rt c i> 

OOh^ O 



276 DAIKY CALENDAR. 

TRADE VALUES OF FERTILIZING INGREDIENTS 
IN RAW MATERIALS AND CHEMICALS, 1894. 

Cents 
per lb. 
Nitrogen — 

in ammonia salts 19 

in nitrates 14^ 

Organic nitrogen — 

in dry and fine-ground fish, meat, blood, and in high- 
grade mixed fertilizers 18^ 

in cotton-seed meal, linseed meal, and castor pomace. .. 15 

in fine-ground bone and tankage 16^ 

in fine-ground medium bone and tankage 15 

in medium bone and tankage. 12 

in coarse bone and tankage 7 

in hair, horn-shavings, and coarse fish scraps 7 

Phosphoric acid — 

soluble in water 6 

soluble in ammonium citrate 5^ 

in fine bone and tankage 5^ 

in fine medium bone and tankage 4^ 

in medium bone and tankage 3 

in coarse bone and tankage 2 

in fine-ground fish, cotton-seed meal, linseed meal, 

castor pomace, and wood ashes 5 

insoluble (in am. cit.) in mixed fertilizers 2 

Potash as high-grade sulphate, and in mixtures free from 

muriate 5 J 

Potash as muriate 4-} 

The manurial constituents contained in feed stuffs are valued 
as follows: 

Organic nitrogen 15 

Phosphoric acid 5 

Potash 5 



FEEDING STUFFS. 



277 



CYL.INDRICAL. SILOS. 

Approximate Capacity of Cylindrical Silos for Well 
Matured Corn Silage, in Tons. (King.) 



ts 


Inside Diameter in Feet. 




15 


16 


17 


18 


19 


20 


21 


22 


23 


24 


25 


20 

21 

22 

23 

24 

25 

26 

27 

28 

29 

30 

31 

32. .. 


58.84 
62.90 
67-35 
71-73 
76.12 
80.62 

85-45 
90.17 

94-99 
99.92 
105.0 
109 8 
115. 1 


66.95 
71-56 
76.52 
81.61 
86.61 
89.64 

97-23 
102 6 
108.1 

113-7 
119.4 
124.9 
135-9 


75 
80 
86 
92 
97 
103 
109 

115 

122 
128 

134 
141 
147 


58 

79 

38 

14 

78 

6 

8 

8 



3 
8 

I 
8 


84.74 

90-57 
96.84 

103-3 
ioq.6 
1x6.1 
12^.0 
129.8 
136.8 

143-9 
151.1 
158.2 
165.7 


94.41 
100.9 
107.9 
115.1 
122. 1 
129.3 
137 -I 
144-7 
152 4 
160.3 
168.4 
176.2 
184.6 


104.6 
111.8 
119.6 
127-5 
135-3 
143-3 
151-9 
160.3 
168.9 
177.6 
186.6 
195-2 
204.6 


"5-3 
123-3 
131.8 
140.6 
149.2 
158.0 
167.5 
176.7 
T86.2 
195.8 
205.7 
215-3 
2»5-5 


126.6 

135-3 
144.7 

154-3 
163.7 

173-4 
183.8 
194.0 
204.3 
214.9 
225.8 
2.36-3 
247-5 


138-3 
147.9 
158. 1 
168.7 
179-0 
189.5 
200.9 

212. 

223.3 

234-9 
246.8 
258.2 
270.5 


150.6 
161. 
172.2 
183.6 

194-9 
206.4 
218.8 
230.8 
243.2 
255.8 
268.7 
281.8 
294.6 


163.4 
174-7 
180.8 

199-3 
211. 5 
223.9 
237-4 
250.5 
263.9 
277.6 
291.6 

305-1 
319.6 



Area of Feeding Surface and Inside Diameter of Cyl- 
indrical Silo Required to Supply Herds of Different 
Sizes. (King.) 



40 
50 
60 
70 
80 
90 
100 



Feeding Surface. 


Inside Diameter. 


150 sq 


uare feet 


14 feet. 


200 




16 


250 




18 


300 




19-75 " 


350 




21.25 " 


400 




22.75 '• 


450 




24 


500 




25.25 *• 



278 



DAIRY CALENDAR. 



PERCENTAGES OF NUTRIENTS (NUTRITIVE IN- 
GREDIENTS), WATER, AND REFUSE IN SPECI- 
MENS OF FOOD MATERIALS. (Atwater.) 



Food Materials. 



Animal Foods, as Purchased. 

Beef: Neck 

Shoulder 

Chuck rib 

Rib 

Sirloin 

Round steak 

Side without kidney fat 

Rump, corned 

Flank, corned 

Veal: Shoulder 

Mutton: Shoulder , 

Leg 

Loin 

Side, without kidney fat. 

Pork: Shoulder roast, fresh 

Ham, salted, smoked 

Chicken 

Turkey 

Eggs, in shell 

Fish, etc.: Flounder, whole 

Bluefish, dressed 

Codfish, dressed ., ... 

Shad, whole 

Mackerel, whole 

Halibut, dressed 

Salmon, whole 

Salt codfish 

Smoked herring 

Salt mackerel 

Canned salmon 

Lobsters 

Oysters 



Animal Foods., Edible Portion. 

Beef: Neck 

Shoulder 

Chuck rib 

Rib 

Sirloin 

Round 

Side, without kidney fat. . . 

Rump, corned 

Flank. " 

Veal: Shoulder 

Mutton: Shoulder 

Leg 

Loin 



Edible Portion. 



c <u 

o .. 
3 ^ 

v. e 
in 



Oi, 



12.6 

14.6 
21.0 

19-5 
7.8 

19.2 
5-0 



iS-8 
17-3 
14.6 
II. 4 
38.2 
32.4 
13-7 
66.8 
48.6 
29.9 
50.1 
44.8 
17.7 

35-3 
42.1 

509 
40.4 
4.9 
62.1 
82.3 



62 

63-9 
58.0 
48.1 
60.0 
68.2 
54-8 
58.1 

4Q.8 

68.8 
58.6 
61.8 
493 



Nutrients. 



30- 
31- 
35- 
40. 

32- 
31- 
36. 
24. 
44. 
25 • 
34. 
3^' 
42, 

38. 
42 
51. 
17' 
22.9 

23- 

6. 



11.6 
14-7 
15- 
20.4 



38 

36.1 

42.0 

51-9 

40 

31.8 

45-2 

41.9 

50.2 

31.2 

41.4 

38 

50-7 



15- 
17- 
15- 
12. 

15- 

18. 

13- 
16. 
12. 
16. 
X5- 
15- 
12. 

15- 
13- 
14. 

15- 
16. 
12. 

5- 

9- 
10.6 

9.2 
10, 

15' 
14, 
16, 
20. 
14. 
19. 
5. 



14.0 

13-7 
20. 1 
27.9 
16.4 
12.3 

2T.8 

51 
29.2 

7-9 



0-3 
0.6 



0.4 

8 
15 
15-3 

0.7 

0.2 



175 
15-6 
23-5 
35-6 
20.5 
10. 

27 

26.6 
33-0 
9.8 
22.4 
19. 
35-0 



o «i 

J3 



O.I 
0.6 



FEEDING STUFFS. 



279 



PERCENTAGES OF NUTRIENTS, ETC., IN FOOD 

MATEHIAJjS.—Conhnued. 



Food Materials. 



Animal Foods, Edible Portion. 
Mutton: Side, without kidney fat 
Pork; Shoulder roast, fresh 

Ham, salted, smoked 

Fat, salted 

Sausage : Pork 

Bologna 

Chicken 

Turkey 

Eggs 

Milk 

Butter 

Oleomargarine 

Cheese: Full-cream 

Skim-milk 

Fish: Flounder 

Haddock 

Codfish 

Shad 

Mackerel 

Halibut 

Salmon 

Salt cod 

Herring, salt 

Mackerel, salt 

Oysters 

Vegetable Foods. 

Wheat flour... 

Graham flour (wheat) 

Rye flour 

Buckwheat flour 

Oatmeal , 

Cornmeal 

Rice 

Peas 

Beans , 

Potatoes ,...., 

Sweet potatoes . , 

Turnips 

Carrots 

Onions 

String beans 

Green peas 

Green corn 

Tomatoes 

Cabbage 

Apples 

Sugar, granulated 

Molasses 

White bread (wheat) 

Boston crackers 



Edible Portion. 



53-5 
SO. 3 
41-5 

12. 1 
41.2 
62.4 
■J2.2. 
66.2 

73-8 

87.0 
10.5 

II. o 
30.2 

41-3 
84.2 

81.7 

82 

70 

73 

75 

63 

53 

34.6 

43-4 
87.1 



12.5 
13-1 
13-1 
14.6 
7.6 
15.0 
12.4 
12.3 

12.6 

78.9 
71. 1 
89.4 
88.6 
87.6 
87.2 
78.1 

81.3 
96.0 
91.9 
83.2 



Nutrients. 



46.5 
49-7 
58.5 
87.9 
58.8 
37-6 
27.8 
33-8 
26.2 
13.0 
89.0 

895 
69.8 
58.7 
15-8 
18.3 
17.4 
29.4 
26.6 
24.6 
36.4 



12.9 

87.5 
86.9 
86.9 

85 -4 
92.4 
85.0 
87.6 
7 
4 



9 
6 

4 

12.4 
12.8 
21 .9 
18.7 
4.0 
8.1 
16.8 



75-4 
67.7 
91.7 



16.9 
16.0 
16.7 
0.9 
13-8 
18.8 
24.4 

23-9 

14.9 

3-6 

i.o 

0.6 

28.3 

38.4 

13-8 

16.8 

15-8 

18.6 

18.2 

18 3 
21.6 
21.4 
36.4 
173 
6.0 



II. 7 
6.7 
6.9 

I5-I 
9. a 

7-4 
26.7 
23.1 

2.1 

i-S 
1.2 
I . I 
1.4 
2.2 

4-4 
2.8 
0.8 



8.8 
10.7 



28.7 
32.8 

39-t 
82.8 
42.8 
15-8 
2.0 
8.7 
10.5 

4- 
85.0 
85.0 

35-5 
6.8 
0.7 

0-3 
0.4 

9-5 

7 

5 
T3-4 

0-3 
15-8 
26.4 

1.2 



1-7 
0.8 
1.4 



7- 
3- 
0.4 

1-7 
2.0 
o. I 
0.4 
0.2 
0.4 

03 
0.4 
0.6 
1 .1 
0.4 

03 
0.4 



1-7 
9.9 






3-7 



74-9 
71.7 
78.7 
76.1 
68.2 
70.6 
79-4 
56.4 
59-2 
17.9 
26.0 



8.9 
10. 1 

9-4 
16.0 
13.2 

2.5 

5-5 
15-9 
97.8 

73 I 
56.3 
68.7 



280 



DAIRY CALENDAR. 



AMOUNTS OF NUTRIENTS FURNISHED FOR 
TWENTY-FIVE CENTS IN FOOD MATERIALS 
AT ORDINARY PRICES. (Atwater.) 



Twenty-five Cents will pay for 
o "' Nutrients. o^ .j 



Food Materials as Furnished. 



MeatSy etc. 
Beef: Neck , 

Chuck-ribs , 

Ribs 

Shoulder 

Sirloin 

Rump 

Round, first cut 

Round, second cut. . 

Flank, corned 

Corned and canned . 

Liver 

Mutton: Shoulder 

Leg 

Loin 

Pork: Rib roast 

Smoked ham, whole 

Salt fat pork 

Pork sausage 

Poultry, etc. : Chicken 

Turkey 

Fish, etc. 
Mackerel, whole 

Bluefish, dressed 

Cod, dressed 






cts. 

\l 
\t 

J 22 

1i8 
).8 

\'' 

I lO 

( 14 
8 

J 20 

1 15 

j 20 
( 20 

I 12 

/ 12 
J 22 

1i6 

j 23 

ii8 



15 

lO 

I lO 



o. 

_ 

H 

lbs. 

313 
4.17 
1.56 
2.08 
1. 14 

1-39 
1.79 
2.50 
1. 14 

1-39 
1.39 
1.67 

1-39 
1.67 
2.50 

313 
1.67 
2.50 

1-39 
1.79 

313 

1 25 
1.67 
1 .00 

I 25 
1 .00 
1.25 
2.08 
2.50 
1.56 
2.08 
1.67 
2.08 
1.67 
2.08 
1.14 
1.56 
1.09 
1.38 

1-39 
1.67 
2.50 
1.67 
2.50 
2.50 

3-»3 

4.17 



o 



lbs. 



lbs. 

• 49 
•65 
■23 
•31 

• 14 

• 17 
•30 
■43 
■1-7 
.21 
.19 

• 23 
•25 
•30 
•35 
•44 
.21 

•31 

•37 
.48 
•63 
.18 

•25 
•15 
.19 

•13 
•15 

.28 

•34 
•25 
•3^ 
.02 
.02 

•13 
.29 
.28 
•38 
.26 

•32 

.14 
•17 

•25 
.16 
•25 
•25 
•33 
•44 



rtJ3 



lbs. lbs. 



FEEDING STUFFS. 



281 



AMOUNTS OF NUTRIENTS FURNISHED FOR 
TWENTY-FIVE CENTS IN FOOD MATERIALS 
AT ORDINARY PRICES. {A^^NA^K^.)— Continued. 



Food Materials as Furnished. 



, Fish, etc. 
Halibut steaks 

Canned salmon 

Oysters, 50 cts. per quart 

" 35 " " 

Lobster, whole 

" canned 

^ggs and Dairy Products, 

Effgs, 35 cts. per doz 

" 25 " *' 

" IS " " 

Milk, 8 cts. per quart 

" 6 •' " 

Butter 



Cheese, full cream. 



Vegetable Foods. 

Potatoes, $1.00 per bushel. 

.80 

.50 " 
Sweet potatoes 



Beets. 



Turnips 
Sugar . . . 



Dried beans. 



Maize " corn" meal. 
Oatmeal 

Wheat flour .'. 



Wheat bread 
Crackers 






cts. 

!20 
16 

20 

25 

17.5 
12 
I 10 



25 
18. 



1-7 

1.25 

0.85 

5 

3 



S 
6 

5 

4 
3 

I 

5 

4 

3-5 

3 

7 

5 



Twenty-five Cents will pay for 



O rt 

Rt <A 



Dietary Standards. 

Man with light exercise 

Man with moderate muscular work. 
Man at active muscular work 



lbs. 
1.25 
1.56 
1.25 
1. 00 

1-43 
2.08 
a. 50 
1.25 



1. 00 

1-37 
2.27 
6.25 

8.33 
12.50 

•71 
1. 00 
1.38 
2 08 



14.70 

20.00 

29.40 

S-oo 

8 -.33 

12.50 

25.00 

12.50 

25.00 

5.00 

4.17 

5-00 

6.25 

8.33 
25.00 
5.00 
6.25 
7.14 
8.33 
3-57 
5.00 
2.08 
313 



Nutrients. 



o 

H 



lbs 

.26 
•32 
.46 

• 13 
.1 

.14 

•^7 
.28 



•23 

•32 

•53 

.81 

1.08 

1.63 

.64 

.90 

.96 

1-45 



'31 
.42 
.62 
.14 
•24 
.14 
.29 

•^ 
.27 
,90 
,64 

37 
46 
,08 



21.25 
4.61 

5-47 
6.25 
7.29 
2.42 
3-38 
1. 91 



1.32 

1-55 
1.76 



lbs. 
.19 

• 24 

• 25 
.06 
.09 
.11 
.14 

• 23 

.12 

• 17 
.28 

•23 

• 30 
.40 
.01 

.OT 

.40 
•50 



•03 
.04 
.06 
.00 
.01 
.02 
.04 
.02 

•03 
.00 
.96 
•15 

•44 
•77 

!.30 

•74 

.69 

•79 
•92 
•31 
■ 44 
.21 

•32 



lbs 
.06 
.07 
.20 

.OI 

.02 
.01 
.02 
.01 



.22 

.28 

•33 






•5i S Jj 
U 



lbs. 



.02 

.04 

.26 
•36 
•53 
.13 



4.8m 
2.47 
2.96 
3^7° 
5^88 
17-65 
3^42 
4.68 

5-35 
6.24 
2.01 
2.82 
^•47 



.88 

•99 
t .10 



282 DAIRY CALEKDAR. 

STEAM BOILER AND ENGINE MANAGEMENT. 

By Prof. A. W. Richter, of the University of Wisconsin. 

Boiler. 

Feed Apparatus. — Every boiler should be provided with a 
check-valve, placed between the feed apparatus and boiler, and 
in such a manner as to have the weight of the valve assist in 
closing it. Between this check-valve and boiler there should be 
an additional globe or gate-valve which may be closed, thus 
permitting repairing or cleaning of the check-valve while the 
boiler is in operation. 

Water Supply. — Feed-water should enter a boiler in such a 
manner that the plates do not receive the direct impact of cold 
water. The usual practice is to have the feed enter through 
the blow-off pipe, thus preventing this pipe from clogging. The 
feed supply should be regulated so as to keep the water level 
as stationary as possible, The greatest care must be taken that 
the water level does not fall below the top of the flues. Neg- 
lect in this direction will cause the metal to become overheated 
and consequently weakened, causing leakage of joints and in- 
creased wear and tear, but more often resulting in an explosion 
of a more or less serious nature. 

Water-glass and Water-gauges. — Every boiler should have 
three water-gauges in addition to a water-glass ; these are 
usually attached to a hollow cast-iron cylinder or tube con- 
nected with the water and steam spaces. 

The water-glass should be blown out daily, and, if clogged, 
can be safely cleaned with a bent wire. 

In no case should the water glass alone be depended upon to 
indicate the water level. 

Steam-gauge. — Each boiler should be provided with a steam- 
gauge, which gauge should be directly connected with it. 

Safety-valve. — Every boiler should be provided with a safety- 
valve having direct communication with the steam space, and 
moreover should there be an intervening valve. Some of the 
most disastrous explosions can be traced to faulty arrangement 
in this respect. The valve thoughtlessly left closed after clean- 
ing or repairs prevents the safety-valve from relieving the 
pressure when it rises above the safe working pressure of the 
boiler. 



FEEDING STUFFS. 283 

Safety-valves are of two kinds : spring and lever safety* 
valves. Of the two valves the lever-valve has the most dis- 
advantages, one of the most important being the ease with 
which it may be made useless by adding an additional weight 
to that already provided, in order to keep the valve on its seat, 
and therefore greatly increasing the pressure at which it will 
blow off. 

A safety-valve should be raised each day by hand so as to 
allow steam to escape; this prevents clogging and rusting. 

The dealer will usually set the spring-valve so that it will 
blow off at the desired pressure. It can be adjusted, however, 
by loosening or tightening a screw provided for that purpose. 

The lever-valve may be set with the aid of the following 
formula: 

_ bPA -Vb-wc 
W ' 

/= distance from weight to fulcrum; 

^ = " " valve centre to fulcrum; 

c = distance from the centre of gravity of the lever of the ful- 
crum; 
P = boiler pressure; 
A = area of valve ; 
V = weight of valve; 
w = *' " lever, 
JV = weight hung upon the lever. 

Firing-.— Firing should be gradual, and the grate kept com- 
pletely covered with coal or ashes. The fire should not be more 
than four or five inches deep unless the pieces of coal are large, 
in which case the depth may be increased. 

The fire-doors and flue-doors should not be opened in order to 
keep down the steam pressure. This practice not only wastes 
fuel but is injurious to the boiler, and will not be necessary if 
the boiler is properly attended to. 

Priming or Foaming. — Foaming is a rapid disturbance of the 
water, in consequence of which it rises in the boiler in the form 
of spray or foam; it is usually caused by dirty water, presence 
of oil, etc., the boiler not having been cleaned for some time or 
not thoroughly cleaned. Foaming may, however, be due to 
other causes, such as too small a steam space, sudden demand 



284 DAIRY CALENDAR. 

of a great quantity of steam, etc. In case a boiler foams all 
steam connections should be shut off and the fire dampened by 
means of a fresh supply of live coal or ashes. These precau- 
tions will usually suffice to allow the water to settle, and to 
enable one to ascertain the true water level. If the glass shows 
a small amount of water, start the pump or injector, and fill the 
boiler to a point between the second and third gauge. The 
boiler may then be blown off to the first gauge by means of the 
surface blow-off, if one be present, and if not present the regular 
blow-off valve may be used. This operation being repeated, 
the impurities are gradually diminished, but care must be taken 
that the water level does not fall below the top of the flues. 
The boiler can now be used as before, but in all cases it should 
be thoroughly cleaned as soon as possible. 

Removal of Scale. — Potatoes, about eight or ten in number, 
are sometimes placed in the boiler after cleaning. Soda or 
kerosene may also be injected with the feed- water in quantity to 
be determined by observation. Boiler compounds should be 
used with caution, and when used should be obtained from a 
reliable dealer. Too great a quantity of any of the above will 
be harmful. 

Cleaning. — The interval during which a boiler requires no 
cleaning depends upon the quantity and the quality of water 
evaporated. Under usual conditions, in order to obtain the 
best results, a boiler should be cleaned every six or eight weeks. 

If a boiler is to be cleaned it should be allowed to stand until 
it is partially cooled off. When blown out cold the metal in the 
interior will usually be found covered with a thick coating of soft 
deposit, which can easily be scraped off or washed off with a 
hose and stream of water. 

If a boiler be blown off while the metal is at a high tempera- 
ture, the deposited matter is usually baked and forms a solid and 
hard coating, increasing rapidly if not carefully removed by the 
process of chipping. 

Boiler Power. — The manner in which the horse-power of a 
boiler is usually calculated is far from satisfactory, depending 
rather upon its size than its power of evaporation. 
I In 1884 the American Society of Mechanical Engineers 
adopted the following definite standard; 



FEEDING STUFFS. 285 

'^A horse-power shall be equivalent to an evaporation of 
thirty pounds of water into dry steam per hour from feed- 
water at ioo° Fahrenheit, and under a pressure of 70 lbs. per 
square inch above the atmosphere." 

Steam-engine. — The engine should be provided with a gov- 
ernor to regulate its speed, a lubricator to oil valve and piston, 
and a sufficient number of oil cups, so that all bearings may be 
properly oiled. 

Starting the Engine. — Before starting, all bearings should be 
supplied with oil, and all waste pipes connected with cylinder 
and steam-chest opened. The engine should then be started 
slowly, so as to allow the water to escape. A quantity of steam 
will always condense as it comes in contact with the cold 
cylinder-walls, in addition to the water already present in the 
steam-pipe. This water does not pass off as readily as steam, 
neither can it be compressed to any great extent. Therefore, 
if more water be present in the cylinder than will fill the clear- 
ance space, and this water not be allowed to escape, the piston 
moving towards the end of its stroke will strike the water, and 
consequently be compelled to stop. The greater the speed of 
the piston as it advances, the greater the force with which it 
strikes the water, resulting in many cases in a broken cylinder- 
head. 

It is well to have a waste-pipe connected to the steam-pipe at 
a point just above the engine- valve, in order that the water 
which has collected in the steam pipe may be blown out before 
opening the steam-valve. 

After the engine has been in operation for a minute or two 
the waste-valves should be closed. 

Horse-power. — The horse-power of an engine may be calcU' 
lated by means of the following formula: 

H. P. = EI^. 

33000 

H. P. = horse power; 

P = mean effective pressure in the cylinder; 
L = twice the length of the stroke, in feet; 
a = area of piston in square inches; 
n = number of revolutions per minute. 



286 DAIRY CALENDAR. 



VI. GENERAL TABLES. 



WEIGHTS AND MEASURES. 

I. Weights. 

A. AVOIRDUPOIS WEIGHT. 

I ton = 20 hundred weight (cwt.) = 2240 pounds (lbs.): 

I cwt. = 112 pounds. 

1 lb, = 16 ounces (oz.) = 256 drams = 768 scruples = 7680 grains ; 

1 oz. = 16 drams = 48 scruples = 480 grains ; 

I dram = 3 scruples = 30 grains ; 

I scruple = 10 grains. 

B. APOTHECARIES' WEIGHT, FOR DRUGS. 

I lb. = 12 oz. = 96 drams = 288 scruples = 5760 grains ; 
I oz. = 8 drams = 24 scruples = 480 grains ; 
I dram = 3 scruples = 60 grains ; 
I scruple = 20 grains. 

C. TROY WEIGHT, FOR JEWELS AND PRECIOUS METALS. 

1 lb. = 12 oz. = 24 carats = 240 pennyweight (dwt.) = 5760 grains ; 

I oz. = 2 carats = 20 dwts. = 480 grains ; 

I carat = 10 dwts. = 240 grains ; 

1 dwt. = 24 grains. 

II. Measures. 

A. LINEAR. 

1 mile = 8 furlongs (frigs.) = 80 chains = 320 rods = 5280 feet ; 

I frig. = lo chains = 40 rods = 660 feet ; 

I chain = 4 rods = 66 feet ; 

I rod = i6i feet ; 
I chain = 100 links ; 

I link =7.92 inches ; 
I yard = 3 feet = 36 inches ; 
I foot =12 inches. 

B. SURFACE. 
I square mile = 640 acres ; 

1 acre = 10 square chains = 160 sq. rods = 4840 sq. yds. 
=; 43,560 square feet. 



GENERAL TABLES. 287 

C. CAPACITY. 
I. DRY MEASURE. 

I bushel = the volume of 77.627 lbs. of distilled water at 4''C.; 

I bushel = 4 pecks = 8 gallons = 32 quarts = 2150.4 cubic inches; 

I peck = 2 gallons = 8 quarts = 537.6 " " 

I gallon = 4 quarts = 268.8 '* " 

I quart = 67.2 " " 

2. LIQUID MEASURE, 

I gallon = the volume of 8.3388822 lbs. = 58,373 troy grains of distilled 

water at 4° C. ; 
I gallon = 4 quarts = 8 pints = 32 gills = 231 cubic inches ; 
I quart = 2 pints = 8 gills = 57.75 " " 

I pint = 4 gills = 28.88 " " 

Metric System. 

I meter (m) = 10 decimeters (dm)= 100 centimeters (cm) = 1000 millimeters 
(mm) = 0.1 dekameters (Dm) = o.oi Hektometer (Hm) = o.ooi Kilo- 
meter (Km) = o.oooi Myriameter (Mm). 

I Mm = 10 Km = 100 Hm = 1000 Dm = 10,000 m; 
I Km = 10 Hm = 100 Dm = 1,000 m ; 
I Hm = 10 Dm = 100 m; 
I Dm = 10 m ; 
1 m = 10 dm = 100 cm =: 1000 mm ; 
I dm = 10 cm = 100 mm ; 
I cm = 10 mm. 

2. SURFACE MEASURES. 

X Ar (a) = 100 square meters (sq. m) = o.oi hektar (ha) ; 
I Ar =r I sq. Dm = 100 square m; 
1 sq. Km = 100 Ha = 10,000 A = 1,000,000 sq. m ; 
I Ha = 100 A = 10,000 sq. m ; 
I A = loo sq. m. 

3. MEASURES OF CAPACITY. 
1 liter (1) = 1 cubic decimeter (cbdm) = 1,000 cubic centimeters (cbcm) = 
o.ooi cubic meter (cbm) = 10 deciliters (dl) = 100 centiliters (cl) = o.oi 
hektoliter (hi). 

I HI = 10 Dl = 100 1 = 1,000 dl = 10,000 cl ; 

I DI = 10 1 = 100 dl = 1,000 cl ; 

I 1 = ID dl = 100 cl. 

4. WEIGHTS. 

I kilogram (kg) = 100 dekagrams (Dg) = 1000 grams (g); 

1 gram = 10 decigrams (dg) — 100 centigrams (cg)= 1,000 milligrams (mg); 

I ton = 1000 Kg = 100,000 Dg = 1,000,000 g ; 

loo Kg = 10,000 Dg = 100,000 g ; 

» Kg = 100 Dg = 1,000 g. 



288 



DAIRy CALEKDAE. 



Conversion of U. S. Weights and Measures to Metric, 
and vice versa. 



Inches to 

Millimeters. 
I = 25.4001 

Meter to 

Inches. 

1= 39.3700 



Sq. Inches to 
Sq. Centmr. 
I = 6.452 

Sq. Centime, 
to sq. in. 
1= 0.1550 



Cubic In. to 
Cu. Centmr. 
I = 16.387 

Cu. Centmrs 
to Cubic In. 
I = 0.0610 



LINEAR. 

Feet to Meters. Yards to Meters. 
.3048 .9144 

Meter to Feet. Meter to Yards. 
3.2808 1.0936 



Sq. Feet to Sq 

Decimeters. 

9.290 

Sq. Meters 

to Sq. Feet. 

10.764 



SQUARE. 

Square Yards to 

Square Meters. 

0.836 



Square Meters 

to Square Yards. 

1. 196 



CUBIC. 



Cubic Feet to 
Cubic Meters. 
0.0283 

Cu. Decimeters 
to Cubic Inches. 
61.023 



Cubic Yards to 

Cubic Meters. 

0.765 

Cubic Meters to 
Cubic Feet. 

35-314 



Miles to 

Kilometers, 

1.6094 

Kilometer to 
Miles. 
0.6214 



Acres to 

Hektares. 

0.4047 

Hektares to 
Acres. 
2.471 



Bushels to 
Hektoliters. 

0.3524 

Cubic Meters to 

Cubic Yards. 

1.308 



CAPACITY. 



Fluid Drams 
to Cu. Centi- 
meters. 

I = 3-70 

Cu. Centi- 
meters to 
Fluid Drams. 
I = 0.27 



Grains to 
Milligrams. 

I = 64.7989 

Milligrams 

to Grains. 

I = 0.01543 

Quintals to 
Pounds Av. 
I = 220.46 



Fluid Ounces to 
Millimeters. 

29-57 

Centiliters to 
Fluid Ounces. 

0.338 



Quarts to Liters. Gallons to Liters. 



0.9464 

Liters to Quarts. 
1.0567 



WEIGHT. 



Avoirdupois 
Ounces to Grams. 

28.3495 

Kilograms to 
Grains. 
15432.36 



Avoirdupois 
Pounds to Kilo- 
Grams. 
0.4536 

Hectograms to 
Ounces Av. 

3-5274 



Milliers or Tonnes 

to Pounds Av. 

2204.6 



3.7854 

Decaliters to 
Gallons. 
2.6417 

Hectoliters to 
Bushels. 

2.8377 



Troy Ounces 
to Grams. 

31-1035 

Kilograms to 

Pounds Av. 

2.2046 

Kilograms to 
Ounces Troy. 

32.1507 



GENERAL TABLES. 



289 



TABLE FOR CONVERTING QUARTS OF MILK 
INTO POUNDS. 



Qts. 


Lbs. 


Qts. 


Lbs. 


Qts. 


Lbs. 


Qts. 


Lbs. 


1 


2.15 


29 


62.3 


57 


122.4 


85 


182.5 


3 


4-3 


30 


64.4 


58 


124.5 


86 


184.6 


3 


6.4 


31 


66.5 


59 


126.6 


87 


186.8 


■4 


8.6 


32 


68.7 


60 


128.8 


88 


188.9 


.5 


10.7 


33 


70.8 


61 


130.9 


89 


191. 


'6 


12.9 


34 


73 -o 


62 


I33-I 


90 


193.2 


7 


150 


35 


75-1 


63 


135-2 


91 


195.3 


8 


17.2 


36 


77-3 


64 


137-4 


92 


197.5 


9 


19-3 


37 


79-4 


65 


139-5 


93 


199.6 


lO 


21.5 


38 


81.6 


66 


141. 7 


94 


201.8 


II 


23.6 


39 


83-7 


67 


143.8 


95 


203.9 


12 


25.8 


40 


85-9 


68 


146.0 


96 


206.1 


13 


27.9 


41 


88.0 


69 


148. 1 


97 


208.2 


M 


30.1 


42 


90.2 


70 


150-3 


98 


210.4 


15 


32.2 


43 


92.3 


71 


152.4 


99 


212.5 


t6 


34.3 


44 


94-5 


72 


154.6 


100 


214.7 


17 


36-5 


45 


96.6 


73 


156-7 


200 


429.3 


18 


38.6 


46 


98.7 


74 


158.8 


300 


644.0 


19 


40.8 


47 


100.9 


75 


161. 


400 


858.6 


20 


42.9 


48 


103.0 


76 


163. 1 


500 


1073-3 


21 


45-1 


49 


105.2 


77 


165.3 


600 


1288 


22 


47.2 


50 


107.3 


78 


167.4 


700 


1502.6 


23 


49.4 


51 


109.5 


79 


169.6 


800 


1717-3 


24 


51-5 


52 


III. 6 


80 


171. 7 


900 


1931.9 


25 


53-7 


53 


113-8 


8i 


173-9 


1000 


2146.6 


26 


55-8 


54 


"5-9 


82 


176.0 






27 


58.0 


55 


T18.1 


83 


178.2 






28 


60.1 


56 


120.2 


84 


180.3 







TABLE FOR CONVERTING POUNDS OF MILK 
INTO QUARTS. 



Lbs. 


Qts. 


Lbs. 


Qts. 


Lbs. 


Qts. 


Lbs. 


Qts. 


:i 


•47 


29 


13-5 


57 


26.6 


85 


39-6 


:2 


•93 


30 


14.0 


58 


27.0 


86 


40.1 


3 


1.40 


3^ 


14.4 


59 


27.5 


87 


40-5 


•4 


1.86 


32 


14.9 


60 


28.0 


88 


41.0 


.5 


2-33 


33 


15.4 


61 


28.4 


89 


41-S 


■6 


2.80 


34 


15-8 


62 


28.9 


90 


41.9 


7 


3.26 


35 


16.3 


63 


29.4 


91 


42.4 


■8 


3-73 


36 


16.8 


64 


29.8 


92 


42.9 


9 


4.19 


37 


17.2 


65 


30.3 


93 


43.3 


10 


4.66 


38 


17.7 


66 


30.8 


94 


43.8 


III 


5-13 


39 


18.2 


67 


31.2 


95 


44-3 


12 


5-59 


40 


18.6 


68 


317 


96 


44-7 


13 


6.06 


41 


19. 1 


69 


32.2 


97 


45-2 


14 


6.52 


42 


19.6 


70 


32.6 


98 


45-7 


15 


6-99 


43 


20.0 


71 


33-1 


99 


46.1 


16 


7.46 


44 


20.5 


72 


33-6 


100 


46.6 


17 


7.92 


45 


21.0 


73 


34.0 


200 


93-2 


18 


8-39 


46 


21.4 


74 


34-5 


300 


139.8 


19 


8.85 


47 


21.9 


75 


35-0 


400 


186.4 


20 


9-32 


48 


22 4 


76 


.•',5-4 


500 


2330 


21 


9-79 


49 


22.8 


77 


35-9 


600 


279.6 


22 


10.3 


50 


23.3 


78 


36.3 


700 


326.2 


23 


10.7 


51 


23.8 


79 


36.8 


800 


372.8 


24 


II. 2 


52 


24.2 


80 


37-3 


900 


419.4 


25 


II. 7 


53 


24.7 


81 


37.7 


1000 


466.0 


26 


12.1 


54' 


25.2 


82 


38.2 






27 


12.6 


55 


25.6 


83 


38.7 






28 


13. t 


56 


26.1 


84 


39.1 







290 



DAIRY CALENDAR. 



KILOGRAMS CONVERTED INTO POUNDS 
AVOIRDUPOIS. 



Kilos. 


o 


I 


2 


3 


4 


5 


6 


7 


8 


9 


o.o 


o.ooo 


0.022 


0.044 


0.066 


0.088 


O.IIO 


0.132 


0-154 


0.176 


0.194 


.1 


0.220 


0.243 


0.265 


0.287 


0.309 


0-331 


0.353 


0-375 


0-397 


0.419 


.2 


0.441 


0.463 


0.485 


0.507 


0.529 


0-551 


0-573 


0-595 


0.617 


0.639 


•3 


0.661 


0.683 


0.705 


0.728 


0.750 


0.772 


0.794 


0.816 


0.838 


0.860 


•4 


0.882 


0.904 


0.926 


0.948 


0.970 


0.992 


1. 014 


1.036 


1.058 


1.080 


•5 


I. 102 


1. 124 


1. 146 


1. 168 


1.190 


1. 213 


1-235 


I -'-257 


1.279 


1.301 


.6 


1.323 


1-345 


1-367 


1-389 


1. 411 


1-433 


1-455 


1-477 


1.499 


1.521 


•7 


1-543 


1-565 


1-587 


1.609 


1. 631 


1-653 


1.676 


1.698 


1.720 


1.742 


.8 


1.764 


1.786 


1.808 


1.830 


1.852 


1.874 


1.896 


1.918 


1.940 


1.962 


•9 


1.984 


2.006 


2.028 


2.050 


2.072 


2.094 


2. 116 


2.138 


2.161 


2.183 



POUNDS CONVERTED INTO 


KILOGRAMS. 




Pounds. 





I 


2 


3 


4 


5 


6 


7 


8 


9 


0.0 


.000 


.005 


.009 


.014 


.018 


• 023 


.027 


.032 


.036 


.041 


.1 


.045 


.050 


-054 


.059 


.064 


.068 


-073 




077 


.082 


.086 


.2 


.091 


-095 


.100 


.104 


.109 


•113 


.118 




122 


.127 


132 


•3 


.136 


.141 


•145 


.150 


•154 


.159 


.163 




168 


.172 


.177 


.4 


.181 


.186 


.191 


•195 


.200 


.204 


.209 




213 


.218 


.222 


-5 


.227 


.231 


.236 


.240 


-245 


.249 


•254 




259 


.263 


.268 


.6 


.272 


.277 


.281 


.286 


.290 


•295 


•299 




304 


• 308 


•313 


•7 


.31a 


.322 


•327 


•331 


•336 


-340 


•345 




349 


•354 


-358 


.8 


.363 


■367 


•371 


•376 


.381 


.386 


•390 




395 


•399 


.404 


•9 


.408 


•413 


.417 


.422 


.426 


•431 


•435 


•440 


•445 


•449 



INCHES REDUCED TO DECIMALS OF A FOOT. 

(Trautwine.) 



Ins. 


Foot. 


Ins. 


Foot. 


Ins. F 


'oot. 


Ins. 


Foot. 

.5000 


Ins. 


Foot. 


1 

35 


.0026 


I 


•0833 


2 


1667 


6 


10 


8333 


T^B 


.0052 


i^ 


• 0938 


2^ 


2083 


6H 


• 5417 


10^ 


.8750 


f6 


.0104 


i^ 


.1042 


3 


2500 


7 


•5833 


II 


.9167 


M 


.0208 


if8 


.1146 


3?^ 


2917 


7^ 


.6250 


xi>^ 


•9583 


% 


.0313 


^V2 


.1250 


4 


3333 


8 


.6667 


12 


1. 000 


^ 


.0417 


1% 


•1354 


4H 


3750 


8^/2 


.7083 






% 


.0521 


1^ 


.1458 


5 


4167 


9 


.7500 






H 


.0625 


1% 


•1563 


5^ 


4583 


9>^ 


.7917 






Va 


.0729 



















OUNCES REDUCED TO DECIMALS OF A POUND. 



06 lb 

13 

19 

25 

31 

38 

43 

50 



9 oz. 


= 


56 1b 


10 " 


= 


63 " 


II " 


= 


6q '' 


12 " 


= 


7S " 


13 " 


= 


81 " 


14 " 


= 


88 *' 


15 " 


= 


94 !! 


16 " 


= 


I ' 



GENERAL TABLES. 



291 



LEGAL WEIGHTS OF GRAIN, SEEDS, Etc. 

The table shows the number of pounds per bushel required, 
by law or custom, in the sale of articles specified, in the several 
States of the Union. 




Maine 

New Hampshire 

Vermont 

Massachusetts 
Connecticut 
New York 
New Jersey 
Pennsylvania 
Delaware 

Maryland 

District of Columbia 

Virginia 

West Virginia 

North Carolina 

South Carolina 

Georgia 

Louisiana 

Arkansas 

Tennessee 

Kentucky 

Ohio .. . 

Michigan 

Indiana 

Illinois 

Wisconsin 

Minnesota 

Iowa 

Missouri 
Kansas 
Nebraska . 
California 
Oregon 



292 



DAIRY CALENDAR. 



C03IPARIS0NS OF FAHRENHEIT, CENTIGRADE 
(CELSIUS), AND REAUMUR THERMOMETER 
SCALES. 



Fahren- 
heit. 


Centi- 
grade. 


Reaumur. 


Fahren- 
heit. 


Centi- 
grade. 


Reaumur. 


-)-2I2 


-|-ioo 


4-80 


+158 


4-70 


4-56 


211 


99.44 


79-56 


157 


69.44 


55-56 


2IO 


98.89 


79.11 


156 


68.89 


55-" 


2og 


98.33 


78.67 


IS5 


68.33 


54-67 


208 


97.78 


78.22 


154 


67.78 


54-22 


207 


97.22 


77-78 


153 


67.22 


53-78 


206 


96.67 


77-33 


152 


66.67 


53-33 


205 


96.11 


76.89 


151 


66.11 


52.89 


204 


95-55 


76.44 


150 


65-55 


52.44 


203 


95 


76 


149 


65 


52 


202 


94.44 


75-56 


148 


64.44 


51.56 


201 


93-89 


75-" 


147 


63.89 


51. II 


200 


93-33 


74.67 


146 


63 -33 


50.67 


199 


92.78 


74.22 


145 


62.78 


50.22 


198 


92.22 


73-78 


144 


62.22 


49.78 


197 


91.67 


73-33 


143 


61.67 


49-33 


196 


91. II 


72.89 


142 


61. II 


48.89 


195 


90-55 


72-44 


141 


60.55 


48.44 


194 


90 


72 


140 


60 


48 


193 


89.44 


71-56 


139 


59-44 


47-56 


192 


88.89 


71. II 


138 


58.89 


47.11 


191 


88.33 


70.67 


137 


58.33 


46.67 


I go 


87.^8 


70.22 


136 


57- 78 


46.22 


189 


87.22 


69.78 


135 


57.22 


45.78 


i88 


86.67 


69-33 


134 


56.67 


45-33 


187 


86.11 


68.89 


133 


56.11 


44-89 


186 


85-55 


68.44 


132 


55.55 


44.44 


185 


85 


68 


131 


55 


44 


184 


84.44 


67.56 


130 


54.44 


43-56 


183 


83.89 


67.11 


129 


53.89 


43-11 


182 


83-33 


66.67 


128 


53.33 


42.67 


181 


82.78 


66.22 


127 


52-78 


42.22 


180 


82.22 


65-78 


126 


52.22 


41.78 


179 


81.67 


65-33 


125 


51-67 


41.33 


178 


81. II 


64.89 


124 


51. II 


40.89 


177 


80.55 


64.44 


123 


50.55 


40.44 


176 


80 


64 


122 


50 


40 


175 


79-44 


63-56 


121 


49-44 


39 56 


^74 


78.89 


63.11 


120 


48.89 


39-11 


173 


78.33 


62.67 


119 


48-33 


38-67 


172 


77.78 


62.22 


118 


47.78 


38.22 


171 


77.22 


61.78 


117 


47.22 


37-78 


170 


76.67 


61.33 


116 


46.67 


37-33 


169 


76.11 


60.89 


"5 


46.11 


36.89 


168 


75-55 


60.44 


114 


45-55 


36-44 


167 


75 


60 


"3 


45 


36 


166 


74-44 


59-56 


112 


44-44 


35 56 


165 


73-89 


59-" 


III 


43-89 


35-" 


164 


72.33 


58.67 


IIO 


43-33 


34.67 


163 


72.78 


58.22 


109 


42.78 


34.22 


162 


71.23 


57-78 


108 


42.22 


33-78 


161 


71.67 


57-33 


107 


41.67 


33-33 


160 


71. II 


56.89 


106 


41. II 


32.89 


159 


70.55 


56.44 


105 


40.55 


32.44 



GENERAL TABLES. 



293 



COMPARISONS OF FAHRENHEIT, CENTIGRADE 
(CELSIUS), AND REAUMUR THERMOMETER 
SCALES. 



Fahren- 
heit, 


Centi- 
grade. 


Reaumur. 


Fahren- 
heit. 


Centi- 
grade. 


Reaumur. 


-fi04 


+40 


+32 


+50 


+10 


+8 


103 


39-44 


31-56 


49 


9-44 


7.56 


102 


38.89 


31. II 


48 


8.89 


7. II 


lOI 


38.33 


30.67 


47 


8.33 


6.67 


100 


37-78 


30.22 


46 


7.78 


6.22 


99 


37.22 


29.78 


45 


7.22 


5-78 


98 


36.67 


29.33 


44 


6.67 


•5.33 


97 


36.11 


28.89 


43 


6. II 


4.89 


96 


35-55 


28.44 


42 


5-55 


4.44 


95 


35 


28 


41 


5 


4 


94 


34-44 


27.56 


40 


4.44 


3-56 


93 


33.89 


27.11 . 


39 


3-89 


3." 


92 


33-33 


26.67 


38 


3-33 


2.67 


91 


32.78 


26.22 


37 


2.78 


2.22 


90 


32.22 


25.78 


36 


2.22 


1.78 


89 


31-67 


25.33 


35 


1.67 


1-33 


88 


31. II 


24.89 


34 


I. II 


0.89 


87 


30-55 


24.44 


33 


0.55 


0.44 


86 


30 


24 


32 








85 


29.44 


23.56 


31 


-0.55 


-0.44 


84 


2S.89 


23.11 


30 


I. II 


0.89 


83 


28.33 


22.67 


29 


1.67 


1.33 


82 


27.78 


22.22 


28 


2.22 


1.78 


81 


27 22 


21.78 


27 


2.78 


2.22 


80 


26.67 


21.33 


26 


3-33 


2.67 


79 


26.11 


20.89 


25 


3.89 


3." 


78 


25 -55 


20.44 


24 


4.44 


3.56 


77 


25 


20 


23 


5 


4 


76 


24.44 


19.56 


22 


5-55 


4.44 


75 


23-89 


19. II 


21 


6. II 


4.89 


74 


23.33 


18.67 


30 


6.67 


5-33 


73 


22.78 


18.22 


19 


7.22 


578 


72 


22.22 


17.78 


18 


7-78 


6.22 


71 


21.67 


17.33 


17 


8.33 


6.67 


70 


21. II 


16.89 


16 


8.89 


7. II 


69 


20.55 


16.44 


15 


9.44 


7-56 


68 


20 


16 


14 


10 


8 


67 


19.44 


15.56 


13 


10.55 


8.44 


66 


18.89 


15. II 


12 


II. II 


8.89 


65 


18.33 


14.67 


II 


11.67 


9-33 


64 


17.78 


14.22 


10 


12.22 


9.78 


63 


17.22 


13-78 


9 


12.78 


10 22 


62 


16.67 


13-33 


8 


13.33 


10.67 


61 


16. II 


12.89 


7 


13.89 


II. II 


60 


15-55 


12.44 


6 


14.44 


11.56 


59 


15 


12 


5 


15,00 


12 


58 


14.44 


11.56 


^ 


15-55 


12.44 


57 


13.89 


II. II 


3 


i6.ii 


12.89 


56 


13.33 


10.67 


2 


16.67 


13.33 


55 


12.78 


10.22 


I 


17.22 


13-78 


54 


12.22 


9.78 





17.78 


14.22 


53 


11.67 


9-33 


— I 


18.33 


14.67 


52 


II. II 


8.89 


2 


18.89 


15 II 


SI 


10.55 


8.44 


3 


19.44 


15.56 



294 



DAIRY CALENDAR. 



COMPARISONS OF FAHRENHEIT, CENTIGRADE 
(CELSIUS), AND REAUMUR THERMOMETER 
SCALES. 



Fahren- 
heit. 


Centi- 
grade. 


Reaumur, 


Fahren- 
heit. 


Centi- 
grade. 


Reaumur. 


-4 


— 20 


-16 


-23 


-30-55 


-24.44 


5 


20.55 


16.44 


24 


3I-" 


24.89 


6 


21. II 


16.89 


25 


31-67 


25-33 


7 


21.67 


17-33 


26 


32.22 


25,78 


8 


22.22 


17.78 


27 


32.78 


26.22 


9 


22.78 


18.22 


28 


33-33 


26.67 


lO 


23-33 


18.67 


29 


33-89 


27.11 


II 


23.89 


19. II 


30 


34-44 


27.56 


12 


24.44 


19.56 


31 


35 


28 


13 


25 


20 


32 


35-55 


28.44 


14 


25-55 


20.44 


33 


36.11 


28.89 


^5 


26.11 


20.89 


34 


36.67 


29-33 


16 


26.67 


21.33 


35 


37.22 


29.78 


17 


27.22 


21.78 


36 


37-78 


30.22 


18 


27.78 


22.22 


31 


38-33 


30.67 


19 


28.33 


22.67 


38 


38.89 


31. II 


20 


28.89 


23 . 11 


39 


39-44 


31-56 


21 


29.44 


23-56 


40 


40 


32.00 


22 


30 


24 









Formula for Converting Degrees Centigrade to Fahrenheit, and 
vice versa : 



«°C 



„• F. = (!( "• - 3') \ c. 
\ 9 / 



For Degrees Reaumur, substitute 4 for 5 in the preceding 
formulas. 



GENERAL TABLES. 



295 



SPECIFIC GRAVITY OF VARIOUS SUBSTANCES. 

(Trautwine.) 



Aluminum 

Anthracite, 1.3-1.84, usually 

" broken, of any size, loose 

(A ton, loose, averages from 40 to 43 cubic feet.) 
Ash, American white, dry 

" " " perfectly dry 

Asphaltum, 1-1.8 

Boxwood, dry 

Brass (copper and zinc) cast, 7.8-8.4 

Bronze (copper 8 parts, tin i part, gun metal), 8.4- 
8. 6 

Cement, English Portland 

Charcoal, of pines and oaks 

Cherry, perfectly dry 

Chestnut, perfectly dry 

Coal, bituminous 1.2-1.5 

broken, of any size, loose .- 

(A ton occupies from 43 to 48 cubic feet.) 

Copper, cast, 8.6-8.8 

Cork 

Coke, loose, of good coal 

(A ton occupies 80 to 97 cubic feet.) 

Elm, perfectly dry 

Fat 

Glass, 2.5-3.45 

Gold, cast, pure 

Gravel, about the same as sand, which see. 

Hemlock, perfectly dry 

Hickory, perfectly dry 

Ice, .917-.922 

India rubber 

Iron, cast, 6.9-7.4. 

Lard 

Lead, 11. 38-11. 47 

Lime, quick 

" " ground loose, per struck bu. 62-72 lbs.. 
Limestone and marbles 

Mahogany, Spanish, dry 

Maple, dry 

Mercury, at 60" F 

Oak, white, perfectly dry, .66-.88 



Average 
Specific 
Gravity. 



2.6 

.61 
.752 
1-4 

.96 
8.1 

8.5 



.672 
.66 
1-35 

8.7 
• 25 



• 56 

•93 

19.258 



•77 



Average 
Weight of 
I cu. foot, 
in Pounds. 



162. 

93-5 
52-56 

38. 
47- 
83-3 

60. 
504 • 

529 • 

81-102 

iS-30 

42. 

41. 

84. 

47-52 

542 • 
15.6 
23-32 



35- 
58. 

1204. 



•4 
•85 


25 • 
53 • 


•92 

•93 

7-15 


574. 

58. 

446. 


•95 
1.38 


59^3 
709.6 


^•5 


95. 


2.6 


164.4 


•85 


S3. 


•79 
3.58 


49. 
846. 



48. 



296 



DAIRY CALENDAR, 



SPECIFIC GRAVITY OF VARIOUS SUBSTANCES. 

Continued. 



Oak, red, black, etc. 

" live, .88-1.02... 

Oils, olive, whale... 



Peat 

Petroleum . 

Pine, white, perfectly dry, .35-.45. 

" yellow. Northern, .48 to .62. 

" " Southern, .64-.80. .. 
Platinum, 21-22 . . 



Quartz, common, pure, 2.64-2.67. 



Rosin . 



Salt, coarse, per struck bu., Syracuse, N,Y., 56 lbs. 
Sand of pure quartz, dry and loose, per struck bu. 

112-133 lbs 

Sand of pure quartz, wet ^ 

Silver 

Snow, fresh fallen 

" moistened and compacted by rain 

Soils, common loam, perfectly dry, loose 

Soils, common loam, perfectly dry, moderately 

rammed 

Soils, common loam, slightly moist, loose 

" " " as a soft, flowing mud 

Spruce, perfectly dry 

Sulphur 

Steel, 7.7-7.9 

Sycamore, pei fectly dry 

Tar 

Tin, cast 



Walnut, perfectly dry 

Water, pure rain or distilled, at 32° F. (barometer 

30 in.) 

Water, pure rain or distilled, at 62° F. (barometer 

30 in.) 

Water, pure rain or distilled water at 212° F. 

(barometer 30 in.) 

Water, sea, 1.026-1.030 

Wax, bees' 

Zinc, 6.8-7.2... , .. 



Average 
Specific 
Gravity. 



•95 
.92 



.878 
.40 

•55 
.72 

21.5 
2.65 



10.5 



•4 
2.0 

7-85 
•59 

i.o 
7-35 

.61 



1. 02c 
•97 



7.0 



Average 

Weight of 

1 cu. foot, 

in Pounds. 



32-45 

59-3 

57-3 

20-30 
54^8 
25. 
34-3 
45- 
1342. 

165 
68.6 

45- 

90-106 
118-129 

655- 
5-12 
15-20 
73-80 

90-100 

70-76 

104-112 

25- 

125. 

490. 

37- 

62.4 
459- 

38. 

63.417 

62.355 

59-7 

64.08 

60.5 

437 5 



Note. — Green timbers usually v/eigh from one fifth to nearly one half 
more than dry and ordinary building timbers when tolerably seasoned ; 
about one sixth more than perfectly dry. 



OEKERA.L TABLES. 



297 



o 
U 









wT ^ ^ I 



■S C 
c o 

u > 



C v> i 



rt o •' O c V) 

o "?:::■*« w c 

4 " a N a q ^ 

J C OTJ"-' 5> 5 O 

5 " C >> O Ci 



.Sf 2 






o 


k 


y 




<« 






0> 

c 










rt 


•* 




la 




CO 


i 


o 


c 


C3 


^ 




rt 


J3 


<* 




be 




c 



:= rt 



</} 



■7* = C 3 
b rt ° o 
O Q< 



a o 



w^ 






o o « 



J J 



»vi H <i ^ "^i ►v»€f?s» "n* • 



> 

V- o - . o 

^ I I I I 

a^^ "Vk "S^ K^ 
c> c Ci e^ 






d o 

IT) . lO 

, 4) ► 

« J; o 






.2 i^ 



CO 

Wi 



2 «««« 



t ° a ^ c 

No o ^ S 
"« w (f cxrt 

O O , ui o 

"^ "T" M W 11 

*5j "^ k: <; <; 






•a rt .Q 



n) 



rt 



O lo o 









en moo vo 



N^oo moo rr. ■ 
o'vo 00 cf\vO cf\ ■* d> 




T3 "O "O .'O . ."O ."O .-a 

rt rt ca^ rt^^ rt-o « o "" 

32202003020"^ 
o o o o "o o "o 
OOO O O O O 



c 

3 
O 

U 



oi :« . : 

• a . . 
(u • 3 : : 

•- "^ a : 



a- a 

c >. 

w bjo 



c 



C . nj 



>>3 



UQW 



fcfeOO 



o ■ rt « g ^- 'w j; u N 

0!i!ii;H4:2;^Cuaic/5c/)H> 



298 



DAIRY CALENDAR. 



FLUCTUATING CURRENCIES. 



Bolivia 

Central America 

China 

Colombia 

Equadbr 

India 

Japan 

Mexico 

Peru 

Russia , 

Tripoli 



Silver. 
Silver, 



Silver. < 

Silver. 
Silver. 
Silver. 
Gold (nominally), 
silver. 
Silver. 

Silver. 
Silver. 
Silver. 



Boliviano (= loocentavos) 

Peso 

Shanghai tael 

Haikwan tael (customs) 

Peso 

Peso 

Rupee (= i6 annas) 

Yen (= loo sens) 

Dollar (peso) (= loo centa- 

vos) 

Sol (= IOC centesimos) 

Rouble (= loo kopecks) 

Mahbub {— 20 piasters) 



about 

^46,5 
• 46,5 
.68,6 

.76,5 
•46,5 
•46,5 
.22,1 

.50.1 

•50.5 

•46,5 
•37.2 
.41,9 



G'EKERAL TABLES. 



299 



CO 



M 



'i^A 



II3M 



■*roO\t^ •Nt-vNiriM-.j- 



OOOm •OONMNO 



lO IT) -^vo O 01 0\ t^OO CTi 



XJ3A 



ow mvowoo woONMiomOi-if) 
Ofovo mro PI Ow'-ddwi-ioor-.d 






o«o o 


f^ 


00 


ro 


00 >o 


.*^ • 


o •* t>. 


P) « 


ro M O 



•5BjI 



ON N 



Ovo P) roOrop)>-iOt~.oooOM 
•*0 ro OmwOOwi-i^pio 






■paj 

IPAV 



UB31 



71^3 i^jl 



•IM 






•P3jl 

IPAV 



POO tN. •♦piroroptrooo-^ir) 
■*■* ro Oi-ihOOpii-i-*0\0 



t^m ro roionroPicripiM fooo 



000 O -"J-mTj-ffipirt-roOPOro 



O On O^ 



O C4 Tf t-. 
"^ ■* t^ M 



O <^ "*■ 0\ 



OO vOP)'0-^ropi-<j-Ti-ovO 
•*■ O w H O O M pi pi d ■* 



NOOOModNH'<i-o>' 



t^vo mt^rompi o motvM 

NOOOmOOPOmOIOP) 



oovo -^t^iriiop) loo fn-*i-i 
NOOOiHOO-^PiNt---* 



■ "i 5 J • 

(-1 y C vr C/3 --J -* 



3 ^ 



a; 

•n c 
rt c ja 



•a 

c 

03 

m a; 

• « C 



41 



o a; a.--2-Q_o 
H E iJ cJ Q c/; c75 



C.5.S 
o -a 

.=; 3 -/T 

? C <U 

0) n CO 

C O 3 

"5 ° I- ,., 

7- 05 O O 



« O O NO O 
flOO \0 O PI 



VO O t^ fO O 



ooo 1- •* o 



On O >0 r<i O 
M Tfod VO \o 



00 lO ts ■* O 



Ov t^ « 00 O 

po o (^ -4- p3 



p) •*■ t^vo O 



t^ t^OO tx O 



. <u cfl 5 s 

2 3 i en c 






300 



DAIRY CALENDAR. 











"6?. 








1 


1 






1 














1 










O 00 •* O u-> 1 ^O 


1 


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6 




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8 

M 


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1 


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q 




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302 



DAIRY CALENDAR. 



VII. STATISTICS. 

CHEESE, BUTTER, AND CONDENSED-MILK FAC- 
TORY PRODUCT IN THE UNITED STATES. 

(Tenth and Eleventh Census.)* 

1880. 1890. 

Number of establishments 3,932 4,712 

Capital invested, million dollars ... 9.6 16.6 

Number of employes 7,903 14,921 

Wages paid, million dollars 1.55 5.39 

Cost of materials used, million dollars .... 18.36 51.36 

Value of products, million dollars 25.74 62.69 



CHEESE, BUTTER, AND CONDENSED-MILK FAC- 
TORIES, ACCORDING TO STATES. 

(Eleventh Census.) 



State. 


No. of 
Factories. 


Employes. 


Value of 
Products. 


New York 

Wisconsin 


1,308 
966 
497 
330 
300 
262 
123 
io6 

lOI 

100 
61 

58 
52 

49 
239 


3,075 
1,817 

2,545 
890 
904 

1,540 
310 

855 
312 
424 
186 

475 
187 
162 
687 


$14,385,966 
6,960,711 
10,545,182 
3,001,606 
5,319,434 
8,004,991 
1,602,641 
2,958,476 

919,787 
1,179,139 

400,551 
1,183,000 

402,556 

881.327 
2,890,338 


Iowa 


Ohio 


Pennsylvania 

Illinois 


Vermont 


Minnesota 


Kansas 


Michigan ... 


Missouri 


Nebraska 

Indiana .. 

Connecticut 


Other States 


Total for the United States.. . . 


4,552 


14,369 


$60,635,705 



* Including cheese and butter, urban dairy product. 



STATISTICS. 



303 



DAIRY PRODUCTS PRODUCED ON FARMS, AC- 
CORDING TO THE ELEVENTH CENSUS. 

(U. S. Dept. of Agriculture.) 



States and Territories. 



Maine 

New Hampshire 

Vermont 

Massachusetts . . 

Rhode Island 

Connecticut 

New York 

New Jersey.. . , .. 

Pennsylvania 

Delaware 

Maryland 

Virginia 

North Carolina., 
South Carolina. . 
Georgia ..... . 

Florida 

Alabama 

Mississippi 

Louisiana 

Texas 

Arkansas 

Tennessee 

West Virginia. . . 

Kentucky . 

Ohio 

Michigan 

Indiana 

Illinois 

Wisconsin 

Minnesota 

Iowa 

Missouri 

Kansas 

Nebraska 

South Dakota. . . 
North Dakota. . 

Montana 

Wyoming 

Colorado 

New Mexico . . . 

Arizona 

Utah 

Nevada 

Idaho.. . . 

Washington 

Oregon 

California 

Total, 1889.. 
Total, 1869.. 
Total, 1879.. 



Butter. 



Pounds. 

15,593,315 
7,942,840 

23,314,063 

8,358,703 

965,456 

7,196,095 

98,241,813 
8,367,218 

76,809,041 
2,026,498 
9,999,602 

17,949,966 

13,129,374 

5,737,557 

14,483,323 

867,195 

14,548,435 

12,988,637 

2,089,774 
32,100,560 

15,724,144 
28,314,389 
14,063,627 
29,038,406 
74,990,307 
50,197,481 
48,477,766 
57,121,486 
46,295,623 
34,766,409 

72,893,079 

43,108,521 

46,117,076 

27,818,078 

13,127,244 

5,712,566 

1,062,185 

428,269 

3,282,086 

86,042 

115,203 

1,759,354 

489,657 

1,078,103 

3,482,225 

4,786,277 

26,776,704 



1,023,821,770 
514,088,188 
777,229,367 



Cheese. 



Pounds. 

696,052 

341,235 

609,586 

122,900 

24,631 

112,566 

4,324,028 

23,613 

439,060 

359 

9,573 

109,187 

60,760 

2,476 

12,833 

1,731 

6,131 

4,898 

3,930 

145,730 

21,328 

69,919 

74,372 

64,822 

1,068,083 

328,682 

360,948 

743,456 

906,266 

676,642 

1,038,358 

288,620 

759,210 

463,831 

303,951 

131,374 

11,512 

15,196 

87,183 

18,931 

10,855 

163,539 
51,207 

207,213 
71,281 

265,576 
3,871,575 



18,725,218 
53,492,153 
27,272,489 



Milk. 



Gallons. 
57,969,791 
42,633 268 
90,712,230 
82,571,924 
10,610,547 
54,413,822 

663,917,240 
64,003,953 

368,906,480 
10,699,362 
46,601,218 
78,143,459 
55,250,665 

23,833,631 
52.234,508 
5,056,790 
55,508,687 
50,803,371 
12,881,927 
118,475,320 

54,325,673 
107,657,116 

59,449,066 
118,497,289 
326,925,396 
224,537,488 
200,510,797 
367,269,464 
303,701,134 
182.968,973 
486,961,411 
193,931,103 
201,608,099 
144,768,263 

59,666,523 

26,566,112 
6,038,096 
3,064,588 

19,680,791 

717,155 

709,225 

8,614,694 

2,532,052 

5,085,863 

19,873,281 

25,042,276 

111,191,186 



5,207,121,309 
235,374,522 
529,632,966 



304 



DAIRY CALENDAR. 






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STATISTICS. 



305 



NU3IBER AND VALUE OF FARM ANIMALS IN 
THE UNITED STATES, 1870-9J^. 

(U. S. Department of Agriculture.) 



Farm Animals. 


Jan. I, 1870. 


Jan, I, 1880. 


Jan. I, 1890. 


Jan. I, 1894. 


Horses, number. 


8,248,800 


11,201,800 


T4, 213,837 


16,081,139 


Value.. 


1671,319,461 


$613,296,611 


$978,510,562 


$769,224,799 


Mules, number.. 


1,179,500 


1,729,500 


2,331,027 


2,352,231 


Value 


$128,584,769 


$105,948,319 


$182,394,099 


$146,232,811 


Milch cows, No. 


10,095,600 


12,027,000 


15,952,883 


16,487,400 


Value 


$394,094,745 


$279,899,420 


$352,152,133 


$358,998,661 


Oxen and other 










cattle, number 


15,388,500 


21,231,000 


36,849.024 


36,608.168 


Value 


$346,926,440 


$341,761,154 


$560,625,137 


$536,789,747 


Sheep, number. . 


40,853,000 


40,765,900 


44,336,072 


45,048,017 


Value 


$93-364,433 


$90,230,537 


$100,659,761 


$89,186,110 


Swine, number.. 


26,751,400 


34,034,100 


51,602,780 


45,206,498 


Value 


$187,191,502 


$145,781,515 


$243,418,336 


$270,384,626 


Total value of 










farm animals . . 


$1,822,327,377 


$1,576,917,556 


$2,418,766,028 


$2,170,816,754 



DOMESTIC EXPORTS OF BUTTER AND CHEESE. 





1870 


1879 


1889 


1893 


Butter, Pounds 


2,019,288 

592,229 

57,296,327 

8,881,934 


38,248,016 

5,421,205 

141,654,474 

12,579,968 

1884. 

1.537,682 

171.119 

37,785,159 

4,671,243 


15,504,978 
2,568,765 

84,999,828 
7,889,671 

2,192.047 

250,605 

28,102,534 

2,664,492 


8,920,107 

1,672,690 

81,350,923 

7,624,648 

3,479,322 
416,386 

"3,939,363 
11,207,250 


Value, dollars 


Cheese, Pounds 


Value, dollars 

• Imitation butter. Pounds . . 
Value, dollars 


Neutral oil. Pounds 




Value, dollars 









AVERAGE ANNUAL CONSUMPTION OF DAIRY 
PRODUCTS PER CAPITA. (Eisbein.) 

120 liter milk (126.8 qts. or 272.6 lbs.). 
15 kilogram butter (33.1 lbs.). 
7.5 kilogram* cheese (16.5 lbs.). 

It is estimated that 30-32 cows are required per 1000 in- 
habitants to supply these quantities. 



306 DAIRY CALENDAR. 



VIII. DIRECTORY. 

DIRECTORY OF OFFICIAL. AGRICULTURAL 
INSTITUTIONS.* 

U. S. Department of Agriculture, Washington, D. C. 

Secretary of Agriculture — Hon. Sterling J. Morton. 
Assistant-secretary of Agriculture — C. W. Dab- 
ney, Jr. 

Scientific Bureaus and Divisions. 

Weather Bureau — M. W. Harrington, Chief. 

Bureau of Animal Industry — D. E. Salmon, Chief. 

Division of Statistics — H. A. Robinson, Statistician. 

Division of Entomology — L. O. Howard, Entomologist, 

Division of Chemistry — H. W. Wiley, Chemist. 

Division of Botany — F. V. Coville, Botanist. 

Division of Forestry — B. E. Fernow, Chief. 

Division of Ornithology and Mammalogy — C. Han 
Merriam, Ornithologist. 

Division of Pomology — S. B. Heiges, Pomologist. 

Division of Vegetable Pathology — B. F. Galloway, 
Chief. 

Division of Microscopy — T. Taylor, Microscopist. 

Office of Experiment Stations — A. C. True, Director. 

* Largely from the Report of the Director of the Office of Experiment 
Stations, U. S. Dept. of Agriculture, for 3893. 



DIRECTORY. 



307 



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DIRECTORY. 3^1' 

Canada. 

Ministers of Agriculture — Hon. John Carling, Ottawa. 

Hon. John Dryden, Toronto. 
Hon. J. H. Turner, Victoria, 
B. C. 

Canadian Experiment Stations. 

Central Experimental Farm — Wm. Saunders, Director. 
Experimental Farm — Napan, N. S. ; W. S. Blair, Superin- 
tendent. 
" " Brandon, Manitoba; S. A. Bedford, 

Superintendent. 
Indian Head, N. W. T. ; Angus 
Mac Kay, Superintendent. 
** " Agassiz, B. C. ; Thos. A. Sharpe, 

Superintendent. 
Experiment Station — Guelph Agricultural College; James 

Mills, President. 

FACTS ABOUT THE AGRICULTURAL. EXPERI- 
MENT STATIONS IN THE UNITED STATES. 

Agricultural Experiment Stations are now in operation, under 
the act of Congress of March 2, 18S7, in all States and Terri- 
tories of the Union except Alaska. Some States have estab- 
lished State or Branch Stations, so that the total number of Sta- 
tions at the present is 55. 

The total income of the Stations during 1893 was f 950.073, 
of which $705,000 was received from the National Govern- 
ment. While this is a much larger aggregate expenditure for 
this purpose than has ever been made by any other nation, it 
involves the use of only 30 cents for each $1000 of our annual 
agricultural product in an attempt to improve the quality and 
quantity of that product. 

The Stations employ 532 persons in the work of administra- 
tion and inquiry ; the number of officers engaged in the differ- 
ent lines of work is as follows : Directors, 70 ; chemists, 119 ; 
agriculturists, 54 ; horticulturists, 62 ; botanists, 37 ; ento- 
mologists, 42 ; veterinarians, 26 ; meteorologists, 13 ; biolb- 



312 DAIRY CALENDAR. 

gists, II ; physicists, 4 ; geologists, 4 ; mycologists and bac- 
teriologists, 5 ; irrigation engineers, 4 ; in charge of substa- 
tions, 33 ; secretaries and treasurers, 25 ; farm foremen^ 25 ; 
dairymen, 7 ; miscellaneous (clerks, librarians, etc.), 60. 

During 1893 the Stations published 48 annual reports and 298 
bulletins, and also a number of press bulletins which were 
widely reproduced in the agricultural and country papers. The 
mailing-lists of the Stations now aggregate about half a million 
names. The publications of the different Stations are free to 
farmers in the respective States, and are sent upon application 
to the director of the Station. Correspondence with farmers 
and calls upon Station officers for public addresses at institutes • 
and other meetings of farmers are constantly increasing. 

The following is a list of Agricultural Experiment Stations in 
the United States and Canada with principal lines of work. 

SECRETARIES OF STATE DAIRYMEN'S 
ASSOCIATIONS. 

California — Samuel E. Watson, San Francisco. 
Connecticut — W. L. Bartholomew, Putnam. 
Georgia — M. L, Duggan, Linton. 
Illinois — W. R. Hostetter, Mt. Carroll. 
Indiana — W. S. Commons, Centreville. 
Iowa — C. L. Gabrilson, New Hampton. 
Kansas — H. M. Brandt, Topeka. 
Maine — B. W. McKeen, Augusta. 

Massachusetts — Geo. M. Whitaker, Working Exec. Officer, 
Mass. Dairy Bureau, Boston. 
Michigan — S. J. Wilson, Flint. 

Minnesota — Prof. T. L. Haecker, St. Anthony Park. 
Nebraska — S. C. Bassett, Gibbon. 
New Hampshire — J. L. Gerrish, Webster. 
New York — B. D. Gilbert, Utica. 
North Dakota — Prof. E. F. Ladd, Fargo. 
Ohio — L. P. Bailey, Tacom.a. 
Oregon — H. M. Williamson, Portland. 
Pennsylvania — Geo. H. St. John, Meadville. 
Vermont — G. W. Pierce, Brattleboro. 
Utah — J. Faust, Jr., Salt Lake City. 



DIRECTOKY. 313 

Wisconsin — D. W. Curtis, Fort Atkinson. 

Canada — J. W. Wheaton, London, Ont., Sec'y Dairymen's 
Asso, of Western Ont,; H. Ashley, Belleville, Ont., Sec'y 
Dairymen's Asso. of Eastern Ont. ; John Hannah, Seaforth, 
Sec'y Creameries' Asso. of Ontario. 

National Dairy Union — D. W. Willson, Elgin, 111., Sec'y. 

National Dairy Congress — D. P. Ashburn, Gibbon, Neb., 
Sec'y. 

National Butter and Cheese-makers' Association — E. 
J. Burridge, Chicago, 111. 

Minnesota Butter and Cheese-makers' Association. 

Northwestern Factory Cheese-makers' Association — A. 
Schoenman, Plain, Wis., Sec'y. 

Ohio and Indiana Butter, Egg, and Poultry Associa- 
tion — Joseph Swindell, Plymouth, Ind. 

STATE DAIRY AND FOOD COMMISSIONERS AND 
MILK INSPECTORS. 

Delaware — T. B. Wolff, Newark. 

Iowa — W. K. Boardman, Des Moines. 

Minnesota — Berndt Anderson, St. Paul. 

New Jersey — Geo. W. McGuire, Trenton. 

Ohio—V>x. F. B. McNeal, Columbus. 

Oregon — H, B. Luce, Salem. 

Pennsylvania — E. Reeder, Harrisburg. 

Wisconsin. 

Boston — Prof. Chas. Harrington, Inspector of Milk and 
Vinegar. 

Chicago. — Dr. Adolph Gehrmann, Superintendent of Milk 
and Food Department of Health. 

Canada — Prof. James W. Robertson, Ottawa. 

South Carolina — Dr. W. B. Niles, Columbia, State Veteri- 
narian. 

Vermont — State Bd. of Agriculture, ex-officio. State Cattle 
Commission. 

Wisconsin — Dr. F, G. Touissant, Milwaukee, State Veteri- 
narian 



314 DAIRY CALEK^DAR. 

STATE VETERINARIANS AND LIVE STOCK COM- 
MISSIONERS. 

Connecticut. — Commissioners on Diseases of Domestic Ani- 
mals: E. H. Hyde, Stafford; T. S. Gold, West Cornwall ; W. 
G. French, Watertown. 

Illinois. — Dr. M. R. Trumbower, Springfield, 111., State Vet- 
erinarian ; A. M. Browlee, Springfield, 111., Secretary State 
Board of Live Stock Commissioners. 

Iowa. — Dr. M. Stalker, Des Moines, State Veterinarian. 

Massachusetts. — C. P. Lyman, Boston, Secretary Massachu- 
setts Board of Cattle Commissioners. 

Michigan. — Dr. E. A. A. Grange, Lansing, State Veterin- 
arian ; J. J. Woodman, Paw Paw, Secretary Michigan Live 
Stock Commission. 

Minnesota. 

Missouri. — Dr. T. J. Turner, Columbia, State Veterinarian. 

Ohio.—Y)x. T. P. Shields, Watkins ; Mr. W. L. Miller, Chilli- 
cothe ; Dr. D. N. Kinsman, Columbus, Live Stock Commis- 
sioners. 

Pennsylvania. — Dr. F. Bridge, Philadelphia, Veterinary 
Surgeon to State Board of Agriculture. 

ANNOUNCEMENTS OF COURSES IN DAIRYING AT 
AMERICAN STATE DAIRYING SCHOOLS, 1895. 

Vermont Dairy School ; State Agriculttiral College, Bur- 
lington. — The fourth annual session will begin Jan, 14, 1895, and 
close Saturday, Feb. 9. The course of instruction will include : 

Lectures on Dairying — (i) 24 lectures on milk, constitution 
and production, Prof. J. L. Hills. (2) 18 lectures on various 
dairy topics, as follows : Hon. G. S. Fassett, Building up a 
Dairy Herd; Hon. C. M. Winslow, Ayrshires ; Hon. V. I. Spear, 
Vermont as a Dairy State ; Hon. H. W. Vail, Jerseys ; Hon. J. 
O. Sanford, Marketing Dairy Products ; Hon. H. M. Arms, 
Practical Dairying ; Dr. F. A. Rich, Milk Fever, Anthrax, 
Tuberculosis, Diseases of Milk Cows. (4) Prof. L. A. Jones, 
Vermont Pastures and Meadows ; Prof. A. W. Ayer, Care and 
Management of Engine, Boiler, and Separator, (5) Mr. D. D. 
Howe, The Experiment Station Herd. 



DIRECTORY. 315 

Practical work at separators and in butter- making, Mr. W. 
E. Simpson, Princeton, Ind.; Milk Testing, Mr. Duncan Stuart. 

There is no charge for tuition. Twenty to twenty-five dollars 
will cover the entire expenses of the school. 

Prof. J. L. Hills, Burlington, Vt. 

New York Dairy Course: Cornell University, Ithaca, 
N. V. — The course extends through the winter term of the 
university, and is eleven weeks long, beginning Jan. 3, 1895. 
Instruction is offered in the following branches : 

Lectures on Milk and its Products, 2 hours per week ; Lect- 
ures on subjects related to dairying, 4 hours per week ; Cheese- 
room practice, 2 days per week ; Butter-room practice, 2 days 
per week ; Dairy laboratory practice, 2 days per week ; Prob- 
lems and book-keeping, 2 hours per week. 

Special instruction in the use of the Babcock tests. Eight 
courses are given during 1894-95 for instruction in the use of 
the Babcock test lasting 3 weeks each, viz. : Jan. 3-24 ; Jan. 24- 
Feb. 14 ; Feb. 14-March 7 ; March 7-23 inclusive. Laboratory 
breakage fee only required. Prof. L P. Roberts, Director of 
College of Agriculture of Cornell University. Ithaca, N. Y. 

Pennsylvania Dairy School : Pennsylvania State College, 
State College, Pa. — The following courses are offered : 

(i) Creamery fnen's Course, opens Jan. 2, 1895, and continues 
six weeks. Instruction is given in Dairy Chemistry, 15 lect- 
ures. Dr. Wm. Frear ; Feeding of Dairy Stock, 10 lectures, Dr. 
H. P. Armsby ; Dairy Breeds and Breeding, 10 lectures, Prof. 
H. J. Waters and Mr. Harry Hayward ; Veterinary Science, 10 
lectures, by Dr. L. Pearson ; Steam-engine, 2 lectures, by Pro^. 
L. E. Reber ; Creamery Work, Mr. H. B. Gurber ; Milk-test 
ing, Dr. Wm. Frear and Mr. J. W. Fields. 

(2) Private Dairymen's Course, opens Feb. 13, 1895, and con- 
tinues six weeks. Two lectures each day will be given on the 
following subjects : Dairy Breeds and Breeding, 20 lectures ; 
Chemistry of Milk and its Products, 15 lectures ; Dairy Feed- 
ing, 15 lectures ; Veterinary Science, 14 lectures ; Dairy Work. 
The entire expense of either course need not exceed $35. 

H. J. Waters, Professor of Agriculture, State College, Pa. 

Ohio : Special Course in Dairying, State University, Colum- 
bus ^ Ohio. — The course will begin Jan. 2, 1895, and last twelve 



316 DAIRY CALENDAR. 

weeks. The lectures and practical exercises will be as follows : 

Milk Chemistry and Milk-testing, lectures and laboratory 
practice, by Prof. H. A. Weber ; Dairy Farming, lectures and 
recitations on Breeds, Breeding, Feeding, etc., of Dairy Stock, 
Equipment and Management of Dairy Farms, by Prof. Thos. F. 
Hunt ; Bacteria in their Relation to Milk, Butter, and Cheese, 
lectures by Prof. A. M. Bleile ; The Common Diseases of the 
Dairy Cow, lectures by Prof. H. J. Detiners ; Care of the Boiler 
and Engine, lectures by W. C. McCracken ; Butter-making and 
Separator Practice, D. Goodrich and O. J. Bailey ; Cheese- 
making, B. B. Herrick. Special lectures by prominent dairy- 
men and others are also expected to be given. 

Total expenses in attending dairy course estimated at $72. 

Prof. W. R. Lazenby, Secretary School of Agriculture, Co- 
lumbus, Ohio. 

Michigan Dairy School : Michigan Agricultural College, 
Agricultural College, P. O., Mich. — A six weeks* course in prac- 
tical dairy husbandry will be given, beginning Jan. 2, 1895, 
The instruction will be divided into five sub-courses : 

(i) Daily Practice in Butter Making ; (2) Dairy Chemistry, 
lectures and laboratory work ; (3) Breeding, Selection, and 
Feeding of Dairy Stock ; (4) Judging and Scoring Butter; (5) 
A Study of Dairy Literature. 

Total expenses while at the college need not exceed $25. 

I. H. Butterfield, Secretary Agricultural College, Mich. 

Wisconsin Dairy School : University of Wisconsin, Madi- 
son, Wis. — The course beginning January i and ending March 
22, 1895, is the sixth since the establishment of the dairy school 
proper. 

The instruction given is arranged as follows : 

Sub-course T. 

1. Twenty-four lectures by Dr. S. M. Babcock, on the 
Chemistry of Milk and its products. 

2. A Course in Bacteriology in Relation to the Dairy, by 
Dr. H. L. Russell. 

3. Ten lectures on the Theory and Art of Cheese-making, 
by Mr. J. W. Decker. 



DIRECTORY. 317 

4. Dairy Book-keeping, by Prof. Farrington, assisted by Mr. 
A. Schoenman. 

5. Ten lectures and demonstrations on the Care and Manage- 
ment of the Boiler and Engine, by Prof. E. W. Richter. 

6. Eight lectures on Physical Problems Connected with the 
Dairy, by Prof. F. H. King. 

7. Eight lectures on the Breeds and Breeding of Dairy Cows, 
by Prof. John A. Craig. 

8. Eight lectures on the Feeding and Management of Dairy 
Cows, by Prof. W. A. Henry. 

9. Eight lectures on the Diseases of Dairy Cows, by Dr. W. G. 
Clark. 

Sub-course II. 

Milk-testing, by Prof. Farrington, assisted by Mr. Schoen- 
man. 

Sub-course III. 

Butter-making, by Prof. Farrington, assisted by Messrs. Ful- 
mer, Biddick, and Simons. 

Sub-course IV. 

Cheese-making, by Mr. J. W. Decker, assisted by Messrs. 
Berg and Kiltz. 

Dairy certificates are given graduates of the school who have 
successfully operated a creamery or cheese factory for at least 
two seasons of not less than seven months each. 

Advanced Dairy Instruction lectures, with practical and ex- 
perimental dairy work, by Profs. Babcock, Farrington, and 
Russell, and Mr. J. Decker. 

The school is arranged for the accommodation of loo stu- 
dents. 

Prof. E. H. Farrington, in charge of Dairy School. 

Minnesota Dairy School. — The Factorymen's Dairy School 
course will begin Jan. 3, 1895, and continue for four weeks. 
Instruction as follows : 

1. Lectures covering the entire field of dairy husbandry. 

2. Practical work daily in the butter-room. 

3. Practical work daily in the cheese-room, where the manu- 



318 DAIRY CALENDAR. 

facture of flats, cheddars, Swiss, brick, Edam and Gouda cheese 
will be carried on. 

.4. Examination of milks and making daily and composite 
tests. 

5. Practical engineering, steam-fitting, and plumbing. 

Applications for admission to be addressed to Prof. T. L. 
Haecher, St. Anthony Park, Minn. 

Iowa Dairy School : State Agrictiltural College, Ames, Iowa. 
— Three courses in dairying are offered : 

1. The One-year Course, beginning February 26, 1895, and 
ending November 13, 1895, with an intermission of one month 
in midsummer (June 19 to July 16). Students completing the 
course will receive certificates. The course of study pursued is 
as follows : 

First Term. — Dairy laboratory, 7 hours daily ; dairy lectures, 
40 hours per term ; dairy machinery, 32 hours per term ; breed- 
ing and feeding, 30 lectures ; book-keeping, 30 lectures ; dairy 
chemistry, 16 lectures. 

Second Terfn. — Dairy laboratory, 7 hours daily ; dairy lect- 
ures, 32 hours per term ; bacteriology of milk, 16 lectures ; 
chemical laboratory, 3 hours per week ; dairy stock, 16 lec- 
tures ; original experimental work. 

2. The Summer Schools. Two summer schools are held, each 
lasting 16 weeks. The first begins with the regular college 
year, February 26, 1895, and the second July 16. The course 
of study in both schools is as follows : 

Work in dairy buildings, 6 half days per week ; dairy lect- 
ures, 50 per term ; breeding and feeding, 30 lectures per term ; 
dairy chemistry, 16 lectures per term ; chemical laboratory, 3 
hours per week ; bacteriology of milk, 16 lectures per term ; 
book-keeping, 32 lectures per term. 

3. The Winter School begins Jan. 2, 1895, and continues 8 
weeks. The following course of study is pursued : 

Work in dairy building, 6 half days per week ; dairy class- 
work, 60 lectures ; stock-breeding and feeding, 20 lectures ; 
dairy chemistry, 20 lectures ; bacteriology of milk, 10 lectures ; 
book-keeping, 20 lectures. 

Prof. James Wilson, Director of Experiment Station, Ames, 
Iowa. 



DIRECTOKY. 319 

North Dakota : Course in Dairying at N". D. Agricultural 
College, Fargo, N. D. — The course lasts 6 weeks, beginning 
Jan. 2, 1895. Sixty lectures on th eprinciples of dairying are 
given, including the care and handling of milk and dairy uten- 
sils, and the manufacture of butter. Lectures are also given 
on the care and feeding of farm animals, the chemistry of dairy 
products and animal foods, the bacteria in milk and cream, and 
their influence on the final product. 

Practical work in the dairy, the separator-room, and the milk- 
testing laboratory. 

Number of students in this course limited to sixteen. 

The entire expenses of the course need not exceed fifty dollars. 

J. B. Power, President, Fargo, N. Dakota. 

Ontario Dairy School: Ont. Agricultural College, Gudph, 
Canada. — The school will open January 14, and remain in ses- 
sion to March 15. Two special courses in practical instruction 
are offered — Factory course and Home Dairy course. 

/. Factory Course. — Cheese and butter making on a large 
scale are taught; also running of cream separators; use of Bab- 
cock tester and lactometer ; directions as to the simplest and 
fairest way of paying patrons for their milk, etc. 

//. Home Dairy Course. — Milk-testing, running of separators, 
butter-making on the farm, etc., are taught. Special instruc- 
tion in cheese-making given when required. Fifteen to twenty 
students can be accommodated in this course, 

A course of fifty lectures will be given as follows: 

Thirty lectures on milk and dairy products, milk-testing, but- 
ter and cheese-making, breeding and feeding of dairy cows, 
etc. 

Three lectures on general agriculture in relation to dairying. 

Three lectures on the diseases and treatment of dairy stock. 

Two lectures on geology and two on botany. 

Four lectures on the nomenclature and general principles of 
chemistry and its relation to dairying. 

Six lectures on mathematics and book-keeping. 

Certificates of standing are given to those who pass all pre- 
scribed written and practical examinations. Also special dairy 
certificates to holders of a general certificate who have proved 
their ability to manage a creamery or cheese-factory. 



330 DAIRY CALENDAR. 

Tuition free to residents of the province of Ontario ; to non- 
residents, five dollars. 

Special provision has been made for ladies who wish to take 
either course. Six ladies were in attendance last year. 

H. H. Dean, professor in charge Ontario Agricultural Col- 
lege, Guelph, Ont. 

Utah : Agricultural College, Logan, Utah. — In connection 
with the short course in agriculture, special work is offered in 
dairying — covering milk-testing, butter and cheese-making. 
One day a week during the winter term will be given to cheese- 
making, and two days a week to butter-making and milk-testing. 

B. F. Linfield, B.S.A., Instructor in Dairying and Animal 
Husbandry. 

Ontario, Canada : Course in Dairying, School of Alining 
and Dairying, Kingston, Ont. — Eight courses especially adapted 
for cheese and butter makers will be given during 1894-95, 
each lasting two weeks. Each course will include practical 
instruction in cheese- making or butter-making or both, and 
milk-testing. A course of lectures will also be given on tb^ 
following subjects : 

Dairy-farming. — Utilization of By-products of the Dairy; 
Cheese-making ; Butter-making ; Milk-testing ; and the Chem- 
istry and Botany of the Farm. 

The two first courses began December 13 and 27, 1894 ; the 
other courses will begin on the following dates : January 10 
and 24, February 7 and 21, March 7 and 21. 

Students must be sixteen years of age and be a member of 
the Dairymen's Association of Eastern Ontario or of the On- 
tario Creamery Association ; any one may become a member 
by enclosing an annual fee of one dollar to the bursar of the 
school. 

J. A. Ruddick, Superintendent, Kingston, Ontario. 

German Dairy Schools and Dairy Experiment Sta- 
tions. — According to Fleischmann, eighty-five dairy schools 
have fn all been established in Germany since i86g ; of these 
thirty-nine are for male students, twenty-nine for female stu- 
dents, and seventeen are for both sexes. Fifty-six dairy schools 
are in active operation at the present. 

There are six dairy experiment stations, viz. : in Raden, Kiel, 



DIRECTORY. 321 

Proskau, Weihenstephan, Kleinhof-Tapian, and Menningen. 
The Munich Polytechnic and the Universities of Halle, Bres- 
lau, Konigsberg, Leipzig, and Gottingen furthermore offer ad- 
vanced instruction in dairy science. 

The institutions mentioned in the preceding are scattered 
over a territory only about as large as all seven Middle At- 
lantic States put together ; the population of Germany consists 
of about fifty-six million people, making one dairy school in 
active operation for each million people, against one school for 
every nine million people in the United States. 



FARMERS' INSTITUTES, 1895. 

Jan. 2. Drayton, W. Wellington; Gait, S. Waterloo; Water- 
ford, N. Norfolk; Freelton, N. Wentworth; Embro, N. Oxford; 
Weston, W. York; Oshawa, S. Ontario; Blackstock, Durham; 
Oxford Mills, N. Grenville; Lancaster, Glengarry. 

Jan. 3. CliiTord, W. Wellington ; New Hamburg, S. Water- 
loo: Port Dover, S. Norfolk; Waterdown, N. Wentworth; In- 
norkip, N. Oxford; Woodbridge, W. York; Pickering, S. On- 
tario; Tweed, E. Hastings; Kemptville, N. Grenville. 

Jan. 3 and 4. Vankleek Hill, Prescott. 

Jan. 4. Paisley, C. Bruce ; Port Rowan, S. Norfolk ; Bond 
He^ad, S. Simcoe; Tamworth, Addington. 

Jan, 4 and 5. Mitchell, S. Perth ; Jordan, Lincoln ; Elmira, 
N. Waterloo; Agincourt, E. York; Winchester, Dundas 

Jan. 5. Port Elgin, N. Bruce; Delhi, N. Norfolk; Thornton, 
S. Simcoe; Centerville, Addington; Maxville, Glengarry. 

Jan. 7. Niagara Falls, S. Welland. 

Jan. 8. Tara, N. Bruce; Brucefield, S. Huron; Norwich, S. 
Oxford; Crowland, Welland; Minesing, C. Simcoe; Alma, C. 
Wellington; Uxbridge, N. Ontario; Napanee, Lennox. 

Jan. 8 and 9. Newington, Stormont; Duncanville, Russell, 

Jan. 9, Durham, S. Grey ; Exeter, S, Huron ; Mt. Elgin, S. 
Oxford ; Pelham, Town Hall, Monk ; Erin, S. Wellington ; 
Wyevale, C. Simcoe; Woodville, W, Victoria. 

Jan. 9 and 10. Stella, Lennox. 

Jan, 10. Ayton, S. Grey; Parkhill, N. Middlesex; Attercliffe 



322 DAIRY CALENDAR. 

Station, Monk ; Orangeville, Sufferin ; Coldwater, E. Simcoe ; 
Beaverton, N. Ontario; Stittsville, Carleton. 

Jan. ID and ii. Aylmer, E. Elgin; Shannonville, E. Hast- 
ings; Cornwall Centre, Cornwall. 

Jan. II. Kenilworth, E. Wellington; Thedford, E. Lambton; 
Shelburne, Dufferin; Orillia, E. Simcoe; Lindsay, W. Victoria; 
Carp, Carleton. 

Jan. II and 12. Fisherville, Haldimand. 

Jan. 12. Damascus, E. Wellington; Camlachic, E. Lambton; 
Shedden, W. Elgin; Flesherton, C. Grey ; Meaford, N. Grey ; 
Fenelon Falls, E. Victoria; Wellington, Pr. Edward; Spencer- 
ville, S. Grenville; Almonte, N. Lanark. 

Jan. 14. Teeswater, S. Bruce; Rodney, W. Elgin. 

Jan. 14. Glanford, S. Wentworth ; Owen Sound, N. Grey; 
Thornbury, C. Grey; Bobcaygen, E. Victoria; Demorestvill^, 
Pr. Edward; North Augusta, S. Grenville; Pembroke, N. Ren- 
frew. 

Jan. 14 and 15. Brigden, W. Lambton. 

Jan. 15. Holywood, S. Bruce ; Alemheim, E. Kent ; Bin- 
brook, S. Wentworth ; Palermo, Halton ; Grafton, W. North- 
umberland, New Dublin, Brockville; Micksburg, N. Renfrew. 

Jan. 15 and 16. Collingwood, W. Simcoe. 

Jan. 16. Ripley, C. Bruce ; Appin, W. Middlesex ; Merlin, W. 
Kent; Acton, Halton; Peterboro, W. Peterboro; Coldsprings, 
W. Northumberland; Athens, Brockville. 

Jan. 16 and 17. Brantford, S. Brant; Renfrew, S. Renfrew. 

Jan. 17. Wingham, W. Huron; Mount Bridges, W. Middle- 
sex; Amherstburg, S. Essex; Lakefield, W. Peterboro; Orona, 
Durham; Delta, S. Leeds. 

Jan. 17 and 18. Guelph, S. Wellington, 

Jan. 18. Brussels, E. Huron; Byron, E. Middlesex; Bell 
River, N. Essex; Keene, E. Peterboro; Bowmanville, Durham; 
Smith's Falls, S. Lanark. 

Jan. 18 and 10. St. George, N. Brant ; Mount Albert, N. 
York; Lansdowne, S. Leeds. 

Jan. 19. Attwood, N. Perth; Ilderton, E. Middlesex; Stony 
Point, N. Essex; Norwood, E. Peterboro; Perth, S. Lanark. 

Jan. 21. Milverton, N. Perth ; Coldstream, N. Middlesex; 
Chatham, W. Kent; Sunbury, Frontenac; Lanark, N. Lanark. 



DIRECTORY. 323 

Jan. 21 and 22. Brampton, Peel ; Warkworth, E. Northum- 
berland. 

Jan. 22. Thamesville, E. Kent; Sydenham, Frontenac. 

SECRETARIES OF CATTLE-BREEDERS' 
ASSOCIATIONS. 

American Aberdeen Angus Asso., Thos. McFarlane, Har- 
vey, 111. 

American Devon Cattle Club, L. P. Sisson, Wheeling, W. Va. 
American Galloway Breeders' Asso., L. P. Muir, Indepen- 
dence, Mo. 

American Guernsey Cattle Club, Wm. H. Caldwell. Peter- 
boro, N. H. 

American Holderness. 

American Hereford Cattle Breeders' Asso., C. R. Thomas, 
Independence, Mo. 

American Jersey Cattle Club, J. J. Hemingway, New York 
City. 

American Polled Durham Breeders' Asso., A. E. Burleigh, 
Mazon, 111. 

American Short-horn Breeders' Asso., J. H. Pickrell, Spring- 
field, 111. 

Association of Ayrshire Breeders, C. M. Winslow, Bran- 
don, Vt. 

Association of Ohio Short-horn Breeders, L. D. Hagerty, 
Columbus, Ohio. 

Brown-Swiss Breeders' Asso., N. S. Fish, Groton, Conn. 

Dominion Ayrshire Breeders' Asso., Henry Wade, Toronto. 

Dominion Short-horn Breeders' Asso., Henry Wade, To- 
ronto, Can. 

Dutch Belted Cattle Association of America, H. B. Richards, 
Easton, Pa. 

Guernsey Breeders' Asso. , Wm. B. Harvey, West Grove, Pa. 

Holstein-Friesian Association of America, F. L. Houghton, 
Brattleboro, Vt. 

Indiana Jersey Breeders' Asso., W. S. Budd, Indianapolis, 
Ind. 

Indiana Short-horn Breeders' Association, W. S. Robbins, 
Horace, Ind. 



324 DAIRY CALENDAR. 

Iowa Improved Stock Breeders* Asso. , Geo. Franklin, At- 
lantic, Iowa. 

Maine State Jersey Cattle Asso., N. R. Pike, Winthrop, Me. 

Michigan Asso. of Breeders of Improved Live Stock, J. H. 
Butterfield, Agricultural College. 

North Holland Herd-book Asso., F. H. Beach, Dover, N. J. 

Red Polled Cattle Club of America, J. McLain Smith, Day- 
ton, Ohio, 

Western Holstein-Friesian Breeders' Asso., J. H. Coolidge, 
Jr., Galesburg, 111. 

SECRETARIES OF SWINE-BREEDERS' 
ASSOCIATIONS. 

American Berkshire Association, Chas. F. Mills, Springfield, 
111. 

American Duroc- Jersey Swine Breeders* Association, S. E 
Morton, Camden, O. 

American Essex Association, F. M. Stout, McLean, 111. 

American Poland-China Record Company, W. H. McFad- 
den. West Liberty, Iowa. 

American Small-Yorkshire Club, Geo. W. Harris, New 
York City. 

American Suffolk Association, W. F. Watson, Winchester 
Ind. 

Central Poland- China Swine Association, W. H. Morris 
Indianapolis, ind. 

Cheshire Record Association, R. D. Button, Cottons, N. Y. 

Cheshire Swine Breeders' Association, G. S. Button, Chit 
tenango, N. Y. 

Dominion Swine Breeders' Association, F. W. Hodson 
London, Ont. 

Indiana Swine Breeders' Association, Scott Barnett, Logans 
port, Ind. 

National Berkshire Record Association, E. K. Morris, Indian 
apolis, Ind. 

National Duroc-Jersey Record Association, R. J. Evans 
El Paso, 111. 

National Swine Breeders' Association, Jno. G. Springer 
Springfield, 111. 



DIRECTORY. 325 

Northwestern Poland-China Association, J. B. Besack, 
Washington, Kan, 

Ohio Poland-China Record Company, Carl Freigan, Day- 
ton, O. 

Standard Chester White Record Association, W. H. Morris, 
Indianapolis, Ind. 

Standard Poland-China Record Company, Geo. F. Wood- 
worth, Maryville, Mo. 

Todd's Improved Chester White Record Association, C. W. 
Baker, Delaware, O. 

Victoria Swine Breeders' Association, Geo. F. Davis, Dyer, 
Ind. 

AMERICAN DAIRY PAPERS. 

American Cheese-Maker. Grand Rapids, Mich. Monthly, 
50 cents. 

American Creamery. Chicago, 111. Monthly, $1.00. 

American Dairyman. New York City. Weekly, $1.50. 

Bulletin American Devon Cattle Club. Wheeling, W. Va. 
Monthly, 50 cents. 

Chicago Produce. Chicago, 111. $1.50. 

Creamery Journal. Waterloo, la. Monthly, $1.00. 

Dairy World. Chicago, 111. Monthly, $1.00. 

Elgin Dairy Report. Elgin, 111. Weekly, $1.00. 

Farm and Dairy. Ames, la. Semi-monthly, 50 cents. 

Jersey Bulletin. Indianapolis, Ind. Weekly, $2.00. 

Hoards' Dairyman. Fort Atkinson, Wis. Weekly, $1.00. 

Holstein-Friesian Register. Brattleboro, Vt. Serai-monthly, 
$1.50. 

The National Dairyman. Kansas City, Mo. Monthly, $1.00. 

MAIN FOREIGN DAIRY PAPERS. 

The Dairy, 144 Fleet Street, London, England. Monthly, 
3s. 

The Dairyman. 17 New Castle Street, Farringdon St., Lon. 
don, England. 

The Dairy Review. Woodbridge, Suffolk, England. 
Monthly, 3s, 



326 DAIRY CALENDAR. 

The Dairy World and British Dairy Farmer. 310 Strand, 
London, England. Monthly, 3s. 

Nordisk Mejeri-Tidning. Stockholm, Sweden. Weekly, 5 kr. 

Miilkeritidende. Odense, Denmark. Weekly. 

Milch-Zeitung. Bremen, Germany. Weekly, 8 mk. 

Molkerei-Zeitung. Berlin, Germany. Weekly, 8 mk. 

Molkerei-Zeitung. Hildesheim, Germany. Weekly, 6 mk. 

L'Industrie Laitiere. 33 Rue J. J. Rousseau, Paris, France. 
Weekly, 20 fr. 

La Laiterie. 18 Rue des Martyrs, Paris. Bi-weekly, 13. fr. 

Schweizerische Molkerei Zeitung. Zurich. Weekly, 6.60. fr. 

Die Milch Industrie. Berne, Switzerland. 

MORE IMPORTANT WORKS ON DAIRYING. 

American. 

Grotenfelt-Woll, Modern Dairy Practice. New York, 1894, 
285 pp. $2.00. 

Gurler, American Dairying. Chicago, 1894. $1.00. 

Schoenman, Milk Testing. Madison, Wis., 1894. 39 pp. 
75 cents. 

Decker, Cheddar Cheese Making. Madison, Wis., 1893. 
118 pp. $1.00. 

Monrad, A. B. C. in Cheese Making. Winnetka, 111. Sec 
ond ed., 68 pp. 50 cents. 

Georgeson, Dairy Industry of Denmark. Washington, D. C. 

1893. 133 pp. 

Russell, Outlines of Dairy Bacteriology, Madison, Wis., 

1894. 186 pp. $1.00. 

Eng^lish. 
Sheldon, Dairy Farming. London. 57opp.,4to. 
Sheldon, The Farm and the Dairy. London, 1889. 2S 6d. 

154 pp. 

Long. The Dairy Farm. London, 1S89. 115 pp. 
Long and J. C. Morton, The Dairy. London. 146 pp. 

Other European. 

Boggild, Malkeriebruget i Danmark. Copenhagen, 1891. 
626 pp. 10 kr. 



DIRECTORY. 327 

Martiny, Die Milch, I, II. Danzig, 1871. 43^ + 3^6 pp. 
Fleischman, Das Molkereiwesen. Braunschweig, 1876, 

1074 PP- 
Fleischman, Lehrbuch d. Milchwirtschaft. Bremen, 1893. 

355 PP- 

Kirchner, Handbuch d. Milchwirtschaft. Bremen, 1891. 

618 pp. 

V. Klenze, Handbuch d. Kaserei-Technik, Bremen, 1884. 
643 pp. 

Engling, Praktische Kaserei, Bremen. 1892. 252 pp. 

DuClaux, Le Lait. Paris, 18S7. 336 pp. 

DuClaux, Principes de Laiterie. Paris. 370 pp. 

Leze, Les Industries de Lait. Paris, 1891. 647 pp. 



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